Abstract: OBJECTIVE To optimize processing technology of the root of Codonopsis pilosula (WPP) with honey-fried. METHODS The decoction pieces of fresh WPP were moistened by refined honey and dried 2 min in microwave, and then dried under different temperatures (70-120 ℃) to obtain six honey decoction pieces of WPP (S1-S6). The decoction pieces of fresh WPP were moistened by raw honey and stir-fried to obtain honey decoction pieces of WPP (S7). S8 was prepared by traditional honey-fried processing technology. The contents of alcoholic and aqueous extracts, total flavonoids, polysaccharide, lobetyolin and atractylenolide III were determined. The ratio of common peaks area/sample weight(g) of the decoction pieces of WPP with different processing techniques in dual-wavelength chromatographic fingerprints was analyzed. The difference of each process was reflected by the ratio of common peaks area/sample weight(g) over traditional honey-fried processing technology. RESULTS The content of alcoholic extracts (58.06%), total flavonoids (2.22 mg·g^-1), polysaccharide (38.60%) and lobetyolin (1.07 mg·g^-1) in S5 pieces were higher than other decoction pieces. The ratio of twenty-two common peaks area in high performance liquid chromatography (HPLC) fingerprints at 267 and 320 nm/sample weight (g) of S5 over traditional honey processing was highest (19.39%). CONCLUSION The optimized process is that fresh WPP pieces moisten by refined honey and dried 2 min used microwave, and then dried at 110?℃ in oven.