Abstract: In order to obtain the fried Vigna sinensis with higher edible- quality and supply the scientific bases for choice conditions of processing technology for the soaked and fried vegetables, the optimum soaking conditions for Vigna sinensis were explored, and the variations of some physiochemical properties of Vigna sinensis before and after being treated were studied, too. The best technology conditions of soaking by using L9 ( 34) orthogonal experiment based on mono- factor ( acetic zinc concentration, soaking temperature, soaking time) were shown as follows: zinc acetate concentration 0.5%, soaking temperature 35℃, and soaking time 15 min.The frying temperature was 190℃ and frying time was 75 s. After being treated under the above conditions, the loss of VCcontent was7.48% and that of chlorophyll content was 31.31%, the decrease of saponins content was 13.63%.In addition, Vigna sinensis was obtained with much greener color, appropriate hardness, and higher value of sensory evaluation.