The invention discloses dried yamakurage and a production method thereof. The dried yamakurage is prepared according to the following formula in parts by weight: 60-80 parts of yamakurage, 5-15 partsof weak strength flour, 2-4 parts of vegetable shortening, 8-10 parts of refined salt, 3-5 parts of white sugar, 8-10 parts of wormwood, 2-5 parts of radix aucklandiae, 2-5 parts of falangal, 2-5 parts of dianthus chinensis, 2-5 parts of japanese apricot flower, 1-3 parts of chlorophytum comosum, 5-7 parts of chilli, 6-8 parts of vinegar, 1-3 parts of aniseed, 2-4 parts of white wine and 1-5 partsof green recovery agent. By means of the green recovery agent, emerald green color and attractiveness of the dried yamakurage can be maintained, so that the green recovery agent is beneficial for selling and building up an appetite; firstly, the yamakurage is soaked in boiled water to prevent aging, nutrient components in the yamakurage are maintained, when the yamakurage is soaked in cold water,by means of the vinegar and the white wine, not only can color fixation be conducted on the yamakurage, but also the scent of the yamakurage can be improved, moulding which happens when storage timeof the yamakurage is too long is prevented, the steps are simple and reasonable, operation is convenient, a production cycle is short, the precision is high, the color is attractive, the taste is delicious, and promotion and popularization are facilitated.