Abstract: In order to study the effects of processing methods on imidacloprid and beta-cyhalothrin in vegetables,boiling and frying were used to process vegetables（tomatoes, green radish and small Chinese cabbage） sprayed with 0.12 mg/kg of imidacloprid（H1）, 0.04 mg/kg of imidacloprid（L1）, 180 mg/kg of beta-cyhalothrin（H2） and60 mg/kg of beta-cyhalothrin（L2） 8 days before picking, respectively, and the contents of imidacloprid, beta-cyhalothrin and their metabolites in vegetables before and after processing were detected by high performance liquid chromatography and gas chromatography. The results showed that there was no imidacloprid residue in all three vegetables after boiling, but there was residue in H1 groups of tomatoes and green radishes after frying,among which the residue in tomatoes of H1 group was 0.097 mg/kg, and the residues in green radishes of L1 and H1 groups were 0.224 mg/kg and 0.275 mg/kg, respectively, which were lower than those in the vegetables before processing. The beta-cyhalothrin residue was found in all three vegetables after processing, but the content was generally less than that before processing, and the residual content in vegetables after boiling was totally lower than that after frying. In the processed vegetables, the imidacloprid metabolite 6-chloropniacin was detected only in tomato group, beta-cyhalothrin metabolite 3-phenoxybenzoic acid was detected in small Chinese cabbage group. Which suggested that both boiling and frying could reduce the content of imidacloprid and beta-cyhalothrin in vegetables,but boiling showed better effect. The result can provide a reference for removing pesticide residues in vegetables for household and catering industry.