Objective: This study aimed to optimize the process parameters of fermentative Cynanchum auriculatum (CA) tablets to develop a new type of fermented product of CA. Methods: Taking complete slices of CA as raw materials, the process parameters of fermentative CA tablets were optimized by response surface methodology based on single factor experiments with sensory score and total acid content as indicators, and the antioxidant activity and amino acid content of fermentative CA tablets were tested. Results: The optimal process parameters for fermentative CA tablets were material liquid at ratio 1∶1, fermentation at 31 ℃, inoculation amount 9.6% and fermenting for 25 h. The sensory score was 89.33, and the total acid content was 0.726 g/100 g under the control of theoptimal processing conditions. At the concentration of 10 mg/mL, the total antioxidant capacity of the fermentative CA tablets alcohol extract was 2.05 U/mL, and the scavenging rate of DPPH and ABTS⁺ free radicals was 32.18% and 45.89% respectively. Test results of the amino acid content showed that the content of aromatic amino acids in CA tablets increased by 47.22% after fermentation. Conclusion: Fermentative CA tablets obtained under the control of the optimal processing conditions have complete morphology and structure, uniform color, harmonious sourness and sweetness, pleasant wine aroma and characteristic flavor of CA and high antioxidant activity, indicating the product has achieved the expected effect.