The dried meat of Wanxi white goose was processed using following technology: tenderizing,pickling,tumbling,microwave cooking,microwave drying and so on.The quality of taste,tenderness,and color were measured.The results showed that the optimum processing conditions were 1.5% calcium chloride,0.5% papayin,0.2% compound phosphate,1.5% salt,7% sugar,and 1% white liquor;the curing period is 40h.The quality of the product is better than the traditional product,and has the unique goose meat flavor.