已經有90多年的歷史。大约在清末民初，順德陳村人黃但創制出一种以薄、軟、滑、爽為特色的米粉，聲名鵲起，當地人稱之“粉旦（但）”。此后，因這种米粉出自陳村鎮，大家以“陳村粉”名之。由于制作精細，陳村粉產量不高，一天只能產粉几百斤，因而顯得格外“矜貴”，加上陳村粉新鮮烹制才好吃，所以難以運送到更遠的地方，外地人不易享此口福。

Chen Cun rice noodles come from Chen Cun town, which is located in Foshan's Shunde district. The noodles have been around for over 90 years now. In 1927, a Chen Cun local named Huang Dan created a thin, fresh, smooth, soft kind of rice noodle. As this variety became more popular, local people began calling it "Dan noodles". When this noodle was exported to other areas, people began calling it "Chen Cun rice noodles". The fragrant Chen Cun rice noodles are around only around 0.5 to 0.7 mm thick. They are known for being exceptionally pliant and tender. They can be steamed, fried, or tossed, and prepared with pork ribs, shrimps and many other meats. When made with meat, the thin noodles soak up the juices from the meat, providing an awesome aftertaste when consumed this way. No matter how one makes them, they are sure to be delicious.