In order to choose optimal early rice varieties special for rice noodles, 15 early season indica rice varieties were used as raw materials, and the differences in cooking quality, texture index and sensory score of fresh and wet rice noodles prepared by 15 rice varieties were analyzed by affiliation function, principal component analysis and cluster analysis. The results showed that the quality of the fresh wet rice noodles prepared from different raw materials differed significantly, and the fresh wet rice noodles made from Zhuliangyou 4026 and Yuliangyou 22 had better quality, with lower breaking rate and spitting value, higher hardness, better elasticity and chewiness, lower adhesion, and higher sensory scores of 78.2 and 79.2, respectively. The results of correlation analysis showed that the cooking quality, sensory quality and texture quality indexes were highly significantly correlated(P<0.01). Through principal component analysis, the spit value, breakage rate and adhesion were negative evaluation indexes, and the hardness, elasticity, chewiness, sensory indexes and scores were positive evaluation indexes. Among studied varieties, Zhuliangyou 4026 and Yuliangyou 22 showed optimal characters and were suitable for processing into high-quality fresh and wet rice noodles.