The main components of the longan Chinese herbal preservation solution are: 380 g of Baibu, 320 g of Polygonum cuspidatum, 500 g of galangal, and 100 g of licorice. The Chinese herbs are immersed in 10 L of water, heated to boiling and then simmered for 2 h with low heat, and picked. The longan is first soaked in the preservation solution for 1 to 2 minutes, and then dried and then wrapped in ordinary wrapping paper or filled with 0.04 to 0.06 mm thick polyethylene film. The good fruit rate at room temperature for 1 week is 88.0%, 3 to 6 The good fruit rate at the time of 15 to 20 d storage at °C reached 96.0%, and the longan color of the Chinese herbal fresh-keeping liquid remained bright.