In order to improve the stability of bird's nest in the storage through osmotic dehydration, three different techniques, such as sugar soaking, sugaring and sugar braising, were employed to treat the bird's nest, then determine the best treated process through comparing the physicochemical properties and sensory properties. On this basis, comparing the properties of different kinds of sugar treated bird's nest to select the best treatment sugar. The results showed that after the bird’s nest was sugar braised in 60% concentration of trehalose solution, the water content, sugar content and viscoelasticity were all at a better level, the free water content was reduced from 8.74% to 0.55%. Meanwhile, this bird’s nest is also the most popular one in sensory testing. After stored at room temperature for 12 months, the quality of the bird's nest did not change significantly. As a result, braising in 60% trehalose solution was chosen as the final processing technique.