1927, Huang Dan, a native of Chencun, Shunde, learned from the experience of Xiqiao people in the South China Sea, and after careful improvement, he created a kind of rice flour with the characteristics of thinness, coolness, smoothness and softness, which became famous. The locals called it "Huang Dan fen" and "Fendan (but)". Outsiders use the name "Chencun Powder". There are more than a dozen processes to make Chencun powder, and there are secrets in every process. Due to the fine production, Chencun powder production is not high, and it can only produce a few hundred kilograms of powder a day, which makes it particularly "expensive" and it is not easy for foreigners to enjoy this delicious food. Some foreign affairs units in Beijing once sent people to Chencun by plane to buy powder for the distinguished guests.