The crystal white, refreshing and sweet Lunjiao cake has the reputation of "clean and pure, sweet and smooth". The name of Lunjiao cake has been circulated in Shunde and Guangzhou since the Qing Dynasty. The Xianfeng edition of Shunde County Chronicles states: Lunjiao's steamed cakes are famous far and wide, and the scholars of the pre-Ming Dynasty often traveled hundreds of miles to moor their boats to visit them. Next to the Huafengxu Bridge in Lunjiao, there is a famous shop that makes cakes. Because there are stones at the bottom of the river next to the shop, clear springs seep out. The shop uses the clear springs to make cakes, clarifies and removes the turbidity, which is not owned by others. Later, it was made with white sugar, and Thai or Vietnamese white rice was used as raw materials. The pulp was ground and filtered to make the rice pulp white and smooth. The production process of Lunjiao cake is complicated and time-consuming. Because only cake seeds can be used, and no baking powder is used, it takes more than 8 hours to ferment. When steaming cakes, they should be steamed layer by layer, and then the pulp is added after they are cooked. Each basket of white sugar Lunjiao cake has at least four or five layers. Moreover, Lunjiao cake is a refreshing summer snack and is not hot-selling. After steaming the cake, it needs sufficient time to cool down. Lunjiao cake, which is made over a long period of time, is refreshing and sweet, refreshing and chewy, and can be bent without breaking. In 2013, the making technique of Lunjiao cake was included in the fourth batch of district-level intangible cultural heritage list of Shunde District.