Abstract: For better use of peony flowers resources, low-sugar preserved Peony Flower was processed from fresh peony flowers through the following procedures: bleaching, color fixing, hardening, sugaring and sterilizing. The optimal processing technology of low-sugar preserved peony flower was determined as follows: fresh peony flower were bleached in boiling water for 2min and immediately cooled; following color fixing and hardening by soaking for30min in a solution containing citric acid 0.25% ( w /v) , sodium isoascorbate 0.2% ( w /v) , and calcium chloride0.2% ( w /v) , sugar-dipping with sucrose 25% ( w /v) and citric acid 0.4% was done at 35℃ for 70 min, the sensory evaluation score was 93.The vacuum degree 0.09MPa, the sterilize condition were 100℃ and 15min.