This study was carried out to define the optimum drying conditions for Lycium chinense Miller as a useful healthy food, because recently the cultivation area and yield of this fruit are increased. The experiments of two varieties were performed at the temperature of 45℃, 50℃, 55℃ and 60℃. The drying ratio was the slowest and quality was the best at the drying temperature of 45℃. The drying temperature was higher, drying ratio was more faster and the quality became worse. The difference of drying ratios between the varieties was insignificant. The energy consumption per hour was the minimum at the drying temperature of 45℃, but the total energy consumption was the maximum for the long drying time. Also, the energy consumption at the drying temperature 50℃, 55℃ and 60℃ was not very different from others. Considering the drying ratio, quality and energy consumption, the drying time of 36 hours at the drying temperature of 50℃ was the most optimum condition.