Lai fun is a thick rice noodles dish, which is believed that it has prevailed in Guangdong Province and Hong Kong since the Qing Dynasty (1636-1912).

In the Loucun community of Gongming Subdistrict, the noodle is produced by unique methods in which glutinous rice milk is poured into boiling water to make the noodles stick through a bamboo tube with holes on the end. Then, the final products are cooled down in cold water to achieve a chewy texture.

In Gongming Subdistrict, lai fun is often served with roast goose, creating an aesthetic combination that resembles silver and gold.