Abstract: A production method of enzyme containing Antrodia Cinnamomea component includes steps of: filling fruits of the season and Antrodia Cinnamomea in eighty percent full in the internal space of a container to be sealed off and adding a yeast for a first yeast fermentation for a period of 30 days; then stuffing the same container with the fruits of the season for a second yeast fermentation for a period of 30 days; injecting air into the container when alcohol level goes lower than 12% and adding an acetic acid bacteria for an acetic acid fermentation for a period of 120˜180 days. Through two times of alcoholic extraction, followed with the acetic acid extraction, the particular bioactive components of Antrodia Cinnamomea may be fully obtained and carried with the natural enzyme drinks.