A nutritional and delicious beverage was made from Tremella fuciformis and Lily using nonenzymatic method.The effects of heating time,water addition and the amounts of raw material,complex stabilizer (carrageenan:refined konjac flour= 1:2) and complex sweetener (sucrose:honey = 1:2) on the quality of soft drinks were studied.When soaked Tremella fuciformis and Lily were mixed with 40 times volume of distilled water as their total dry weight and heated at 90-95℃ for 40 min,the resulting beverage possessed both good sensory and stable properties.An appropriate weight ratio of Tremella fuciformis to Lily was 8 to 1.As calculated by the weight of the beverage,its optimal formula was:Tremella fuciformis and Lily mixture 30%,complex sweetener 15%,complex stabilizer 0.3% and citric acid 0.1%.