The invention provides a bolete-tremella blood pressure-reducing health-care rice cake. The rice cake is prepared from the following components by weight: 90 to 100 parts of glutinous rice, 8 to 10 parts of brown rice, 10 to 12 parts of kidney bean, 12 to 15 parts of chickpea, 3 to 4 parts of greens, 5 to 6 parts of cauliflower, 8 to 10 parts of collard, 6 to 8 parts of spinach root, 10 to 12 parts of bolete, 6 to 8 parts of common morel, 5 to 6 parts of saddle fungus, 5 to 7 parts of Pleurotus tuber-regium, 4 to 6 parts of Lactarius deliciosus, 3 to 4 parts of poria cocos, 6 to 8 parts of tremella, 3 to 4 parts of kelp base, 2 to 4 parts of polygonatum rhizome, 3 to 4 parts of cinnamon, 2 to 4 parts of dahurian angelica root, 1 to 2 parts of eucommia, 3 to 4 parts of licorice, 2 to 3 parts of epimedium, 3 to 4 parts of ginkgo bud-leaf, 2 to 3 parts of saffron, 2 to 4 parts of gynostemma pentaphylla and 0.01 to 0.02 part of lycium barbarum polysaccharide. The health-care rice cake provided by the invention has delicate taste and fragrant smell and the effects of enriching yin, nourishing kidney, strengthening stomach, promoting digestion, reducing lipid and adjusting immunity of people and is applicable to a variety of populations.