Abstract: In order to explore the effects of two kinds of drying methods of oven drying(Drying box 60 ℃16 h)and natural drying(Dry for 5 days at room temperature(25±2) ℃,humidity 38%±1%,southeast third wind)on the composition and evaluation of 19 kinds of amino acids in the samples of wild Cantharellus cibarius Fr. in Tibet. 18 kinds of amino acids were detected by 2,4-dinitrofluorobenzene derivatization HPLC and tryptophan was detected by colorimetry. The results showed that the protein of wild Cantharellus cibarius Fr.was rich in Linzhi,oven drying(22.52%)had loss compared with natural drying(31.13%),the ratio of essential amino acids in total amino acids(natural drying 28.27%,oven drying 28.10%)was lower than the ideal protein pattern. The ratio of fresh amino acids(F/T natural drying 37.38%,oven drying 32.02%)and medicinal amino acids(D/T natural drying 57.01%,oven drying 54.78%)were higher. Glutamic acid,aspartic acid,arginine,serine,alanine were higher and oven dry was less than dry in the air. According to three amino acid evaluation modes(WHO/FAO amino acid mode adult demand,11~18 year old demand and chicken protein),the first limiting amino acid of the two samples all were Lysine,the chemical score(CS)and amino acid score(AAS)of the dried samples were higher than those of naturally dried samples,and the score of the sulfur-containing amino acid(methionine and cysteine)was the highest,and EAAI of two samples was lower than that of chicken protein pattern. The drying method can be used to dry the wild Cantharellus cibarius Fr. to improve the drying efficiency.