Objective: This study aimed to investigate the protective effect and mechanism of solid beverage with vine tea combined with and cassia on alcoholic liver injury in rats. Methods: SD rats were given 43%vol aging by gavage to establish model of alcoholic liver injury. The model was fed with low, medium and high doses of solid beverage. The appropriate ratio of solid beverages was detected by cell test, the physiological and biochemical indicators of rats were detected by using kits, and the expression of related differential genes was studied by transcriptomic analysis to assessing the effect of vine tea extract combined with cassia extract solid beverage on alcoholic liver injury in rats and revealing the mechanism of action. Results: Compared with the model group, the activities of ALT, AST and LDH in the solid beverage group were significantly decreased; the levels of IL-6 and TNF-α was significantly reduced; the activities of GSH and SOD in the liver were significantly increased, while the contents of MDA and TG were significantly decreased; finally the oxidative stress and inflammatory response in rat liver were significantly improved. Compared to the model group, the inflammatory cell infiltration and vacuolar degeneration of liver cells in the liver pathological sections of the solid beverage group were significantly reduced; transcriptomic analysis speculated that the regulation of genes such as spermidine synthase, Sirt7, RT1-A2, RT1-CE1 and other pathways and amino acid metabolism are related to vine tea extract combined with cassia extract solid beverage to alleviate alcoholic liver injury. Conclusion: Vine tea extract combined with cassia extract solid beverage can alleviate alcohol-induced liver injury by improving liver function, reducing liver inflammation and oxidative stress.