OBJECTIVE： To optimize the processing technology for Stemonae radix fried with honey. METHODS： Firstly， single factor test of processing technology for Stemonae radix fried with honey was investigated with the amount of added water， infiltrating time， processing time and temperature as factors， using property and total alkaloid content as indexes. Then， the test was designed by orthogonal test； the processing technology was optimized by comprehensive weighted mark method with the amount of added water， processing time and temperature as factors， using total alkaloid content and anti-cough activity for mice as indexes； validation test was conducted. RESULTS： The optimal technology was as follows as 12.5 g honey dissolved with 10 g water for each 100 g Stemonae radix， at 140 ℃， processing for 6 min. In validation test， average content of total alkaliods was 0.77％ （RSD＝1.5％， n＝3）； average anti-cough activity was 91.20％ （RSD＝1.2％， n＝3）. CONCLUSIONS： The optimized process is simple， stable and easy， and provides reasonable trial reference for the formulation of processing technology for Stemonae radix fried with honey.