Abstract:The main ingredient was duck feet.The pre-made of the duck feet，rising by food base and impregnation will be studied through orthogonal experiment and organoleptic evaluation.Experiments showed that the best cooking time of the duck was 6 minutes with 90 degrees and the cooking wine was 20 mL.The best rising by food base was soaking 25 minutes in 30 degree water with 0.2%NaOH.Besides，the best density of the steeping fluid was the mixture of 1 kg water，100 g Weijixian （soy sauce），70 g white vinegar，30 g sucrose，4 g monosodium glutamate and 50 g salt.The duck feet made from this formula enjoy bright white color，intact body，nice chewiness，tight texture and fragrant smell.After measuring the salt，water，total sugar content and pH as required by the GB/T23586-2009 ＜stewed meat in seasoning＞，every quota was in the national standard range.