Abstract: Stinky mandarin fish was mixed fermented by Rhizopus chinense 12 and Bacillus sp．DU-106．Effects of salt dosage, Rhizopus inoculation amount, addition amount of lactic acid bacteria and fermentation time on sensory score of stinky mandarin fish were investigated．Based on single factor experiment, response surface optimization was carried out．Optimal processing conditions were as follows: 1.4% of salt, 0.5% of auxiliary seasoning, 2% of Rhizopus inoculation, 1.4% of lactic acid bacteria powder and fermented at 15 ℃ for 8 days．Under these conditions, sensory score of stinky mandarin fish got to 9.4, which belonged to good level．Compared to naturally fermented fish with pungent stink, an acid feel in flavor and taste were both increased from inoculated fermented fish．Inoculated fermentation was more conducive to formation of garlic petal meat．Moreover, it smelt intense, soft and layering．Rhizopus chinense 12 and Bacillus sp．DU-106 could be applied to fermentation of stinky mandarin fish.