Abstract: Fresh Anoectochilus roxburghii plants were dehydrated under different temperatures to compare the differences on the drying rate as well as the quality and contents of total flavonoids and polysaccharides of the finished products to optimize the process. The results indicated that the temperature invariably caused variations on the color, appearance and flavor of the products. The drying rate decreased as the temperature increased. The contents of flavonoids and polysaccharides were significantly affected by the temperature applied. They peaked when dehydrated at 60℃, and reached the lowest levels at 100℃. High-temperature blanching followed by cool drying lowered the drying rate as well as the contents of functional ingredients. Consequently, 60℃ was considered the most appropriate temperature for dehydration of A. emroxburghii.