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In different microwave powers, the process and quality of ginger slices microwave-fluidization drying was researched. In the microwave power of 0.7W/g, which was moderate for the process parameters, the drying time cost 1.83 hours, 6.67 hours less than that in the 75℃ hot-air drying, and protected the content of vitamin C better. However, the microstructure and rehydration capability changed too much in microwave-fluidization drying, and when the dry basis moisture content was less than 200%, the gingers' sensory quality turned bad quickly. In order to develop the microwave-fluidization drying's relative advantage, controlling the dehydration speed in final stage would be importatnt, which also was the key work to improve the process.