Objective To investigate the effects of different levels of processing methods Gastrodia Gastrodin（Gas）， p-hydroxybenzyl alcoho（HBA）to thereby obtain optimum processing methods of Gastrodia. Methods Gastrodia fresh slices on microwave heating， direct dried， pressure cooking， freeze drying， air drying treatment， by HPLC， MD-ODS C18 column（250mm × 4. 6mm， 5μm） column， the contents of Gas and HMA were measured. Results Gastrodia fresh slices after microwave 30s treatment， which has the highest content of gastrodin and the total content of the gastrodin and p-hydroxybenzyl alcoho also highest. Conclusion Comprehensive gastrodin and p-hydroxybenzyl alcoho two indicators， as well as post-processing morphology Gastrodia， microwave treatment 30s this processing method is the best， but taking into account the actual production conditions， water vapor 5min can provide a reference for the production.