Abstract: The fuzzy mathematics was used to establish frying of dry- cured yak meat sensory characteristics evaluation method. The test samples selected Shangri- La in Yunnan were fried dry- cured yak meat. M value method was used to evaluate alternative indicators frying of dry- cured yak meat,and the methods of fuzzy Precedence relations and the sensory assessors investigation was used to optimize representative indexes and determine weight distribution,thus the centesimal sensory evaluation system of frying of dry- cured yak meat could be established.The system was applied to assess frying of dry- cured yak meat,which was made by the frying of dry- cured yak meat with the three different thickness.The results showed that ten sensory indexes including color,rancid taste,smell,fried flavor,meat taste,saltiness,fleshy grainy,hardness,the residue degree,chewiness. The weight value of the color,Meat taste,saltiness was 15.fleshy grainy,chewiness,fried flavor,rancid taste was 10 and the rest was 5.In view of sensory score,2 mm frying of dry- cured yak meat,the total score was scored highest and the indexes of sensory including fleshy grainy,rancid taste,rancid taste,rancid taste,saltiness scored highest similarly.It could be concluded that sensory evaluation system based on fuzzy mathematics could exactly evaluate frying of dry- cured yak meat,and providing a theoretical reference for the further development of the sensory evaluation of frying of dry- cured yak meat.