Abstract: The physical properties and nutritional contents of Chinese yam flour prepared by hot air drying,explosion puffing drying,spray drying,and vacuum freeze drying were measured and analyzed to explore the effects of drying methods on quality characteristics of Chinese yam flour. The results showed that the color of Chinese yam flour prepared by hot air drying was the worst. Chinese yam flour prepared by vacuum freeze drying had the smallest bulk density. Chinese yam flour prepared by spray drying had better solubility and surface morphology,while the nutritional contents of all four kinds of Chinese yam flour were decreased,Vitamin B1 content of Chinese yam flour prepared by hot air drying was lower,protein,amino acid and allantoin contents of Chinese yam flour prepared by spray drying was higher,the quality of Chinese yam flour prepared by spray drying was the best,Chinese yam flour prepared by spray drying had better overall quality with high drying efficiency and low cost,which makes it suitable for extensive application in Chinese yam flour processing industry.