The production of Chencun rice noodle can be traced back to Huang Dan, a native of Chencun, Shunde during the Republic of China. Huang Dan worked as a helper in many rice noodle shops and later settled in Guanshan, Xiqiao, Nanhai, where he worked in a rice noodle shop owned by a Chencun native named Li to make steamed rice noodles. Around 1927, Huang Dan returned to Chencun with his rice noodle making skills. He was famous for his excellent rice noodle making skills. Because the pronunciation and shape of the word "dan" and "dan" are similar, people in Chencun are used to calling Huang Dan "fendan". The production of Chencun rice noodle is very particular from selecting rice, washing rice, brushing rice, soaking rice, grinding rice to mixing rice. To wash rice, put the rice in a basin and rub it for more than ten minutes, and then soak it. The time, grip strength, time, temperature, etc. of washing, brushing and soaking rice depend on the weather. The rice grinding must be controlled at a certain speed to make the rice noodle smooth, otherwise the rice noodle will be too coarse and affect the quality. The process of mixing the paste is the most important. The consistency must be extremely accurate. Too thin or too thick will affect the effect. Chencun rice noodle, which has a complex and rigorous production process, contains natural pure rice fragrance, is thin and transparent, refreshing and smooth. Each step requires the use of pure natural raw materials and traditional craftsmanship, all for the purpose of "relying on the fragrance of the cake to please the guests, and the smoothness of the rice noodle to please the taste". In 2013, the production process of Chencun rice noodle was included in the fourth batch of district-level intangible cultural heritage list of Shunde District.