Soak 60 kg of rice and 28 kg of polished rice in clear water for 2-5 hours, rub them by hand and grind them into rice slurry. Mix 0.8kg of Jinliyuan with 12kg of starch and 0.5-0.8kg of dry salt, add rice slurry and mix well, add a proper amount of warm water of 50-60 degrees, and stir the batter to disperse naturally. Steaming in a steamer, mincing, shredding in rice noodle machine, steaming in a steamer or boiling in water for 5- 10 minutes, taking out after steaming or boiling in water, aging, packaging and selling.