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Preprocessing: Fresh longan cleaning, impurity removal, graded screening (classified by size). Qingqing (optional): Steam or boiling water short-term treatment (2-3 minutes), enzyme inactivation and color protection. Drying stage: Initial stage: 45-50 ℃, humidity 60%, time 8-10 hours (rapid dehydration of epidermis). Mid stage: 55-60 ℃, humidity 40%, time 12-15 hours (core moisture slow-release). Final stage: 60-65 ℃, humidity 15%, time 4-6 hours (shaping, sugar solidification). Cooling and packaging: Cool down to room temperature, remove damaged fruits, vacuum package