Fresh Aralia cordata Thunb was dried by three different methods (vacuum freeze-drying, vacuum drying, and hot-air drying) and the effects of the different drying methods on the quality and Maillard reaction products were evaluated. The physical properties, main chemical components, polysaccharide and amino acid compositions, Maillard reaction products, protein oxidation products, and the antioxidant activity of Aralia cordata Thunb in vitro were determined. The optimal tissue structure; highest rehydration ratio, closest color to that of the fresh sample (ΔE=6.39); highest protein content (6.99 g/100 g); total sugar (68.25 g/100 g), reducing sugar (7.13 g/100 g), and total amino acid content (197.90 mg/g); highest DPPH radical scavenging (83.12%), ABTS+ radical scavenging (73.51%), and total antioxidant capacity (7.49 mmol FeSO4/g) were obtained by vacuum freeze-drying. The vacuum drying method yielded the highest content of ligustilide in Aralia cordata Thunb. (10.81 mg/g). However, this method also resulted in a significant color difference (ΔE=16.28) and elevated levels of Maillard reaction products. The content of ferulic acid, ligustilide, Maillard reaction products, and protein oxidation products in Aralia cordata Thunb, subjected to hot-air drying, gradually increased with increasing temperature. Aralia cordata Thunb, subjected to hot-air drying at 60 ℃, had a high content of ferulic acid (49.82 μg/g), ligustilide (7.24 mg/g), and amino acid (193.82 mg/g), and the anti-oxidation ability was second only to that of the vacuum freeze-dried sample. In conclusion, vacuum drying required an extended drying time and resulted in lower overall quality. Vacuum freeze-drying resulted in the best quality of Aralia cordata Thunb, but its application cost was higher. Among the methods, hot-air drying at 60 ℃ is the preferred method of drying Aralia cordata Thunb for practical production applications.