Yilan's rice noodle soup is first sautéed with garlic, then the broth made from big bones is used as the soup base, and then rice noodles, bamboo shoots, fungus, sweet and spicy, mushrooms and other rich ingredients are added. And the smooth taste of the thick rice noodles is irreplaceable. Many delicious rice noodle soups have long been the common memory of Yilan people's taste buds. The best season for rice noodle soup is from June to July, because the bamboo shoots at that time are the most delicious, crisp and not bitter, and are most suitable as ingredients for making rice noodle soup