Tiger-headed rice noodles are made of high-quality white rice and refined with thin tubes. There are many unique natural conditions when processing tiger-head rice noodles. The water it uses is the sweet spring flowing down from the towering Wuyi Mountain, which contains many minerals. The threshing floor is located under the beach on both sides of Lanxi, with long sunshine time and strong radiation, which can bask in the sun as well as the sun. So the tiger-headed rice noodles are as white as crystal ice, as thin as moss, as tough as rubber springs and as loose as trivia. Tiger head rice noodles should be fried with vegetarian dishes. The frying method is to put onion oil first, then white water and rice noodles, and then burn them fiercely. Loosen each pair of chopsticks with both hands and add cold water frequently until the vermicelli is cooked into golden yellow and transparent. Shovel the vermicelli into the plate quickly, and then pour the right amount of garlic on it, and it becomes a delicious fried rice noodle. Another cooking method is to add mushrooms and shredded bamboo shoots. After the water is boiled, add rice flour and enjoy cooking with tight fire. After the rice noodles are loosened with chopsticks, they can be picked up. It should not be overcooked. After eating, it can sober up and refresh, quench thirst and relieve summer heat.