Sole shortbread, named because of its shape, is famous in Jiangnan. Jiangnan, the region referring to lands immediately to the south of the lower reaches of the Yangtze River, is known for its archetypical Chinese cultural icons - canals and beautiful gardens.

Sole shortbread, with papery-thin layers, fresh and crisp, salty and sweet, has gained great fame among tourists from home and abroad.

The process of making sole shortbread is dainty. First, one must mix oil and flour into a pastry and then massage the pastry until it is completely even. This process allows for sole shortbread to take the form of paper-thin layers which will be thin to transparent and crispy to the taste.

The stuffing for sole shortbread is more delicate and dainty. Its materials are well proportioned and prepared. For example, the stuffing for pan-fried salt and pepper shortbread require processing beforehand -- salt must first be heated in a pan and then be ground by a rolling pin. The other step is to smash into small pieces.

The quality of sole shortbread is more determined by the baking handicraft than the materials. While baking, the handicraft man sits on a bench and stares at the stove the entire time; he should turn over the shortbreads time and time again. When the sole shortbread is fully cooked, it will be taken out of the stove.