Abstract: In order to enrich the variety,taste and function of jiangshui,pea,wheat and corn soup were used as the fermentation raw materials. And the pH,reducing sugar,total acid,amino acid content and volatile flavor substances were used as evaluation indexes to explore the effects of the three soup on the fermentation flavor of dandelion jiangshui. The results showed that the total acid content of wheat soup jiangshui was closed to that of pea soup jiangshui,and the fermentation speed and total acid content of both were better than that of corn soup jiangshui. After fermentation,the amino acid species and content in pea,wheat and corn soup jiangshui was 16,14,12 and 12.890,5.700 and 2.191 mg/100 mL,respectively. According the results,pea,wheat,corn soup jiangshui respectively contains 28,28,27 kinds of volatile substances,4-terpineol,alpha-terpineol,limonene were three kinds of highest volatile substances content of three jiangshui,The content of other volatile substance was greatly differences. Sensory evaluation showed that compared with wheat soup and corn soup,pea soup was more favorable for the rapid fermentation and taste of dandelion jiangshui,and was more acceptable to consumers.