Abstract: Jinding duck and wax gourd was selected as the experimental materials for making soup.The study took a single factor experiment by controlling the ratio of water to meat, meat to melon, and the time of small fire to simmer.The assessment of product quality was based on sensory score, and the follow- up study used response surface methodology to optimize melon duck pot production.The results showed that:with increasing the ratio of water to meat, the sensory score elevated first and then reduced, it reached its maximum when the ratio of water to meat was 2.5∶1.With the increasing of the ratio of meat to melon, the sensory score elevated first and then reduced, it reached its maximum when the ratio of meat to melon was 1.5∶1.With the increasing in the time of a small fire to simmer, the sensory score first rapidly rised, it was the highest value at 2h, then declined slowly.The medicated duck pot optimal parameters from the response surface optimization were 1.6 (the ratio of meat to melon) , 2.4 (the ratio of water to meat) , 130min (the time of small fire to simmer) .Under these conditions, the predicted sensory score was 89.66, and the actual sensory score was 89.45.The validation experiment showed that the color, aroma and flavor of melon duck pot under the optimal conditions could achieve high value.Thus, the test results can be used as the basic processing conditions of the industrial production.