Boil the shrimp and rice paste together, and leak it into the cold water basin with a colander. Because the head is big and the tail is as thin as shrimp, it is named. Blended with brown sugar water, it is a good product to quench thirst in summer, sweet and tender, and the entrance is cold.

Production method: Wash the rice, soak it in clear water for 30 minutes, grind it into rice slurry and put it in a basin (the paintings that can't be ground are beaten into rice slurry with a blender). Pour the water into the pot, bring it to a boil, slowly pour the rice slurry, and stir it with a spoon while pouring it to prevent the pot from being burnt. When cooking, add clear water and lime water (others, such as gluconic acid delta-lactone, which is the same as tofu, but has a different taste) and cook on low heat until it is paste. Put the cold boiled water into the basin, slowly add the rice paste into the colander while it is hot, and fall into the cold water to become rice shrimp.

Production method of brown sugar water: boil a small amount of water in the pot, add brown sugar to thicken, and then add cold boiled water to dilute.

Cold shrimp tastes better after refrigeration.