The invention discloses a wine-flavored Chinese yam dried bean curd which is prepared from the following raw materials in parts by weight: 100-110 parts of soy bean, 1-1.2 parts of henry clematis root, 0.8-1 part of buckbean, 0.9-1.1 parts of elatostema involucratum, 1-1.2 parts of lysimachia foenum-graecum, 0.8-0.9 part of eucalyptus robusta, 1-2 parts of vetiver grass, 2-3 parts of vetch, 2-3 parts of scented tea, 3-4 parts of Chinese yam, 3-4 parts of winter bamboo shoot, 3-4 parts of carrot, 3-4 parts of corn, 2-3 parts of oat malt, 2-3 parts of black soya bean, 1-2 parts of kaoliang spirit, 2-2.5 parts of gypsum and 4-5 parts of nutrition additive. The bean curd disclosed by the invention is fragrant and tasty, wherein the added vegetables, Chinese yam and carrot are rich in nutrient elements and have effects of descending qi and strengthening the middle warmer, protecting the five internal organs, resisting viruses, sterilizing and diminishing the inflammation, strengthening the spleen and stomach, benefiting the intestines and the like. In addition, multiple Chinese medicinal herbs are added in a processing procedure, thus the wine-flavored Chinese yam dried bean curd has effects of clearing away heat and toxic materials, eliminating phlegm and relieving cough, invigorating spleen to promote digestion, and tranquilizing mind by nourishing the heart.