Abstract: The aim was to obtain the optimal technological condition of Qingong-meatball in Lactobacillus with different fermentation conditions. Four factors including the temperature of fermentation,inoculation amount,addition of salt and glucose,were selected for orthogonal test with design of L9 （34）,the data was analyzed by T test.The optimal conditions of fermentation was 34 ℃,3.0 mL of inoculation amount,0.6 %addition of salt and 1.5 % glucose.The Qingong-meatball with nutritive food and unique flavor could be obtained after fermented by Lactobacillus.