The invention discloses fermented soya bean flavored essence. The fermented soya bean flavored essence is characterized by being prepared from the following raw materials in parts by weight: 600-650 parts of pig bones, 13-15 parts of glucose, 10-12 parts of cysteine, 11-13 parts of thiamine, 16-20 parts of black fermented soya beans, 10-15 parts of thick broad-bean sauce, 4-5 parts of lily powder, 2-4 parts of longan pulp powder, 4-8 parts of beef powder, 5-9 parts of walnut powder, 3-6 parts of mango freeze-dried powder, 2-3 parts of Chinese prickly ash and 1-2 parts of pectin. In the process, the pig bones are frozen so that the fragility of the bones can be increased and the bones can be conveniently subjected to puffing treatment; the puffed bones are calcined so that mineral substances in the bones can be changed into active and absorbable mineral substance ions, and the mineral substances can be conveniently absorbed by a human body; the added black fermented soya beans and thick broad-bean sauce contain rich protein and a plurality of microelements so that the nutrition is abundant and the mouth feel is unique; and the components including longan pulp, walnuts and the like balance a nutrition structure, and added lilies have the effects of nourishing yin and moistening the lung.