It is made of rice pulp through fermentation and cooking. Its cake body is crystal clear and white, and its surface layer is smooth and flat; Inner eye holes are connected vertically and horizontally, even and orderly; Soft and smooth, sweet and delicious. This product is named after its origin in Lunjiao Town, Shunde County, and has a history of hundreds of years. The "Shunde County Records" written by Xianfeng in the Qing Dynasty contains: "Lunjiao bread, the former literati are parked in the boat every hundred miles. In fact, there was only one famous person at that time. Next to Huafengwei Bridge, there is a stone and a clear spring at the bottom of the river. Its home should be washed with stones to clarify and remove turbidity, which is not used by others. " However, later generations used the method of adding eggs to remove turbidity when cooking sugar, which has been handed down and spread to all parts of Southeast Asia with the footprints of overseas Chinese.