The invention relates to a making method and sterilization and fresh-keeping process of concentrated brine for river snail rice noodles. A recipe for the concentrated brine comprises, for every 100 parts of water, 6-8 parts of river snail meat, 1 part of Neptunea cumingi Crosse, 1 part of clams, 2 parts of salt, 2 parts of white granulated sugar, 5 parts of pork bones, 2 parts of water-swollen mushrooms, 5 parts of a yellow rice wine, 5 parts of soy sauce, 2 parts of fermented bean curd, 2 parts of thick broad-bean sauce, 4 parts of the white parts of shallots, 0.4 part of pepper, 3 parts of dried tangerine peel, 6 parts of ginger, 0.5 part of Kaempferia galanga, 0.5 part of star anise, 0.5 part of grosvenor momordica fruit, 0.3 part of licorice roots, 0.1 part of cassia bark, 0.1 part ofcommon fennel fruit, 0.15 part of bay leaves, 0.15 part of Chinese angelica roots, 0.1 part of cardamom, 0.1 part of nutmeg, 0.1 part of tsaoko fruit, 0.1 part of Radix Codonopsis, 0.2 part of dried pepper, 0.1 part of Chinese prickly ash, 2 parts of garlic, 1 part of perilla and 3 parts of sour bamboo shoots. The making method comprises the following steps: a, stir frying of the river snail meat;b, decoction of the brine; c, seasoning with spices; and d, filtering of brine residues. With such a technical scheme, the added river snail meat, Neptunea cumingi Crosse and clams generate appetizing delicious taste, so the cooked river snail rice noodles are more delicious.