Abstract:Silurus meridionalis was used as main material with pleurotus eryngii，assistances of rice wine leessalt and spices，combining with curing process and wine lees pickling process. The food flavor was developed under hypothermia condition which determined with single-factor and orthogonality experiments. The results showed that physicochemical and sensory quality of products of liquor -marinated fish with pleurotus eryngii when the concentration of curinging was 90 g/L，ratio of solid to liquid was 1：2（g/mL）， pickling time was 12h，the drying temperature was 14 益，drying time 20 h，relative humidity 70 %. The formula of the pleurotus eryngii curing was pixian pea sauce 35 %，five spice powder 6 %，soy sauce 10 %，pepper powder 2 %， sugar11 %，aginomoto 2.5 %，vinasse 30 %，pleurotus eryngii 3.5 %. The product had advantage of ready to eatbright color，palatedfullness，hard texture and rich in nutrition. There were 30 species of the main volatiles in this product，including 7 alcohols，8 aldehydes material，11 carboxylate ester，4 phenolics.