Diced chicken with Chinese prickly pepper is considered as one of special-flavour cold dishes in Sichuan area. Due to the diversity of recipes and process, it’s difficult to make sure of the unified food quality. This paper conducts research on standardized process, package and shelf life of diced chicken with Chinese prickly pepper. And the result shows that as long as raw materials are quantified and process is strictly made and executed, standardized production can be preliminarily achieved. Sterilized in boiling water for 30min, the diced chicken with Chinese prickly pepper, without any preservatives, can keep fresh up to 5months in normal temperature. The research presents the character of feature of prepared food, and develops new type of prepared food with Si-chuan flavor for large and medium-sized enterprises.