Abstract: In order to enrich millet food and exploit a new way of millet consumption, the foxtail millet-cowpea vermicelli was made by adding gluten flour, cowpea flour, salt, sodium carbonate into the foxtail millet flour. Effects of addition of gluten flour, cowpea flour, salt and sodium carbonate was studied.By the single factor and orthogonal experiments, the optimal formula was:foxtail millet flour 79%, gluten flour 14%, cowpea flour 7%, salt 2% (to mixed flour) and sodium carbonate 0.3% (to mixed flour) . Evaluation indexes of the vermicelli were: falling rate 5.4%, strip-breaking rate 2%, cooking lose rate 8.6%, sensory score 90.4 and comprehensive score 92.86.