OBJECTIVE： To optimize the processing technology of honey-fried Polygonum perfoliatum. METHODS： The processing method of honey-fried P. perfoliatum was optimized by L9（34） orthogonal test with the contents of effective component quercetin and water-soluble extract as comprehensive evaluation index， with the amount of honey， moistening time， baking temperature and baking time as investigating factors. RESULTS： The optimal processing technology was as follows as 30％ honey， moistening for 120 min， baking for 50 min at 70 ℃. In verification test， the content of quercetin in 3 batches of honey-fried P. perfoliatum was higher than 0.05％， and the content of water-soluble extract was higher than 25％ （RSD＜2.5％， n＝3）. CONCLUSIONS： The optimized processing technology is stable and practical， and can provide reference for standardizing the processing technology and quality control of honey-fried P. perfoliatum.