The making technique of Lixiahe small square cake is a traditional skill project in the third batch of representative projects of Nantong's municipal intangible cultural heritage. Lixiahe small square cake is made by mixing glutinous rice flour and indica rice flour, sifting the flour into shape with a "cake box", and then steaming it with boiling water. It has unique regional characteristics and is mainly circulated in Hai'an Lixiahe and its surrounding areas, but not in Qutang in the west, Rudong in the east, Rugao in the south, and Dongtai in the north. It has a history of hundreds of years. Lixiahe small square cake is a trapezoidal block of rice cake with a bottom width of about 4 cm square and a surface width of 3 cm square. There is a raised square frame along the edge on the cake surface, and various types of festive patterns or texts can be seen in the square frame. It is particularly pleasing because it embodies auspiciousness, and it is refreshing and soft because of its moderate viscosity. After steaming, every two pieces are stacked into a "dun", which means "climbing high". (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)