With the aim to improve the quality of Chaenomeles sinensis (Thouin) Koehne slices, its hot-air drying (60℃, 70℃, 80℃), microwave drying (210W, 350W, 560W) and combined hot-air (70℃)/microwave (210W) drying experiments were carried out respectively. The results show that the drying rate of Chaenomeles sinensis (Thouin) Koehne slices moisture is declining mostly during the drying process. There is a slightly drying rate accelerating period and there is not constant drying rate period during the whole drying process. The drying mathematical model accords with Page formula. For the drying experiments, the hot-air drying took the longest drying time, the combined drying experiments followed and the microwave drying took the shortest drying time. The total flavonoids content retained the highest by the combined drying and the 60℃ hot-air drying, which were 1.98% and 1.94%. ΔE of the 70℃ hot-air drying was closed to that of the fresh material. However, the color of Chaenomeles sinensis (Thouin) Koehne slices of all the hot-air drying was better than that of the combined drying.