Samples of Chih-Shao processed by wrap-moistenings stir-baking to char, stir-baking with wine and stir-baking with vinegar were analyzed by high-performance liquid chromatography and found to differ greatly from each other. The total extraction yield increased most in the wrapmoistening article (17.31% increase) followed by the stir-baking to char sample (11.92% increase). The highest increases in individual constituents were found to be gallic acid when processed by wrap -moistening for 12 hours, and the other five compounds including oxypaeoniflorin, albiflorin5 paeo-niflorin, benzoic acid and paeonol when processed by stir-baking to char for 30 or 40 minuter The results of the present investigation show significant changes in the extraction yields of various chemical constituents of CMh-Shao subsequent to various methods of preparation.