The invention discloses a method for producing spiced dried yak meat, which comprises the following steps of raw meat unfreezing, raw meat segmenting, boiling or marinating, frying, material mixing, vacuum packaging and storing. In the step of material mixing, the added spice contains 25-35 parts by weight of anise, 40-50 parts by weight of fennel ,6-9 parts by weight of cassia twig,12-15 parts by weight of liquorice, 8-9 parts by weight of tangerine peel, 10-12 parts by weight of cinnamon, 1-2 parts by weight of clove, 5-7 parts by weight of piper longum, 3-7 parts by weight of fructus amomi, 8-9 parts by weight of common bluebeard herb, 5-6 parts by weight of radix clematidis, 8-10 parts by weight of bitter orange, 4-6 parts by weight of hawthorn, 5-6 parts by weight of Piper wallichii and 3-5 parts by weight of rhizoma kaempferiae. Compared with the prior art, the invention does not need additional preservatives, the produced dried yak meat is not distended during storage and has no color change, and the colony index conforms to regulation.