The invention discloses a processing soup base for a Sichuan-flavored marinated product. The processing soup base comprises the following components in parts by weight of 450-500 parts of black chicken soup, 20-25 parts of cooking wine, 40-50 parts of crystal sugar, 10-20 parts of salt, 40-45 parts of angelica dahurica, 15-20 parts of fennel seeds, 10-15 parts of zanthoxylum oil, 5-10 parts of dryred peppers, 8-12 parts of ginseng, 5-10 parts of sugarcane, 5-10 parts of old ginger, 5-10 parts of dried orange peel, 5-10 parts of bay leaves, 7-8 parts of rhizoma chiuanxiong, 5-6 parts of Xiangsha kernels, 5-8 parts of star aniseeds, 4-6 parts of radix angelica sinensis, 4-6 parts of tartarian buckwheat, 2-4 parts of galanga, 2-4 parts of fructus tsaoko, 1-2 parts of coriander seeds, 1-2 parts of haws and 1-2 parts of cloves. The processing soup base has the efficacy of reinforcing the spleen, nourishing the lung, promoting production of body fluid to quench thirst, soothing the nerves,settling the emotions, supplementing qi, promoting blood and the like. Through collocation of the cooking wine and the sugarcane, the drug flavor of the ginseng can be removed, and the mouth feel of the marinated product can be improved; and through collocation of spice of the zanthoxylum oil, the dry red peppers, the tartarian buckwheat, the fennel seeds, the dried orange peel and the like, the marinated product can have spicy and fragrant taste and has unique flavor and local features.