Abstract: In this paper,the yin rice babao shaomai was used as the research object,and the sensory evaluation,water absorption rates of glutinous rice and rehydration rate of yin rice were employed as the measurement indicators,the optimal cooking process of ice flower decocting yin rice babao shaomai was determined through investigating the rice soaking time,drying temperature,rehydration time of yin rice and frying time of finished product by single factor experiments and response surface test.The results showed that,the best production process was determined as follows:glutinous rice was soaked at 20 ℃ for 60 min,yin rice was dried at 68 ℃ for 100 min,rehydrated under boiling water for 28 min,and simmered for 10 min.Under this cooking technology,the prepared ice flower decocting yin rice babao shaomai presented bright yellow and uniform color,outside crisp and inside tender tastes.The results could provide data references for standardization and industrial production of ice flower decocting yin rice babao shaomai.