To observe the correlation between properties and tastes of Salviae Miltiorrhiza(Dan shen) and its contents. Methods:To identify the quality of Chinese herbs from its shape, color, texture, size and taste as well as the content of tanshitone IIA and salvianolic B by HPLC. Then compare the results. Results:The two results of assessment conform to each other. Conclusion:Traditional ways in identifying herbs are reliable and convenient.