Flavoured bullfrog is provided and is prepared from following components by weight: 100 parts of bullfrog, 70 parts of mountain spring water, 0.15 part of table salt, 1.5 parts of shredded ginger, 1 part of apple vinegar, 1.25 parts of kumiss, 0.1-0.2 part of senna leaves, 0.1 part of peanut leaves, 0.1 part of purple sweet potato leaves, 0.1 part of loquat leaves, 0.1 part of lotus leaves, 0.03 part of bud of Chinese scholartree, 0.2 part of dry hot pepper, 0.1 part of asparagus lettuce leaves, 0.1 part of white gourd peel, 0.05 part of pricklyash peel, 0.1 part of mix-fried cassia seed, 0.1 part of mix-fried soybean meal, 0.1 part of roasted sheep bone, 0.1 part of black pepper, 0.1 part of water caltrop shells, 0.1 part of murraya jasminorage, 0.1 part of Chinese date, 0.1 part of fresh lotus root slices, 0.05 part of Chinese bellflower, 0.05 part of ginseng flower, 0.05 part of glutinous rice roots and 0.1 part of bearded tooth mushroom. The flavoured bullfrog is low in raw material cost, simple in process, suitable for industrial production, and good in market prospect and greatly increases attached value to bullfrog products.