The invention provides to a preservation method of freshly squeezed wet rice vermicelli, including the following steps: putting freshly squeezed wet rice vermicelli into a food-grade acid solution foracid leaching, and removing for draining; evenly mixing the wet rice vermicelli with a vegetable oil; putting the wet rice vermicelli into a high-temperature cooking bag (the cooking bag is not sealed, and the bag opening is reserved with a 2-5 cm sealing gap), and performing microwave sterilization; after the microwave sterilization, performing vacuum sealing on the cooking bag within 5 s; putting the sealed cooking bag into a thermostatic water bath, and performing water bath sterilization; and removing the cooking bag, and cool to obtain a finished product. This method may avoid the defectof cooking bag breakage due to hot steam produced by the microwave sterilization, and the sterilization is more thorough; on the one hand, the hot steam produced in the cooking bag makes the pressureinside the bag higher than the external pressure, preventing the entry of the air with bacteria outside the bag to cause secondary pollution; and on the other hand, the expanded hot steam in the cooking bag effectively kills the microorganisms in every corner of the cooking bag, effectively inhibiting the activity of miscellaneous bacteria, and prolonging the shelf life of the product.