Abstract: This study aims at selecting high quality adzuki bean by comparing the physicochemical properties and starch Characteristics of different varieties. In the experiment, seven varieties of adzuki bean from different origins were used as test materials. Their physicochemical properties were tested, including bean grain water content, hundred grain weight, amylose, rate of bean paste production. The starch was extracted by wet method, and the basic properties (water content, fat, ash content, particle size, particle morphology and viscosity) were determined. The results showed that: the physicochemical properties of seven varieties of adzuki bean had significant differences, the moisture content was 10.27%-16.35%, hundred grains weight was 7.02-14.45 g, amylose content was 28.30%-35.43% and bean paste rate was 60.40%-67.85%. Sample No.5 had all the highest value of physicochemical properties. Starch characteristics of the seven varieties of adzuki bean had significant differences, ash content was 0.05%-0.43%, moisture was 8.85%-9.64%, fat content was 0.04- 0.13 g/100 g, and partical size was 549.32-1460.40 nm. The peak viscosity was 2459.50-4121.00 cp, final viscosity was 4054.50-4765.50 cp, falling value was 178.50-1257.50 cp, breakdown and setback of sample No.5 was the highest, 2201.50±13.435 cp. Moisture content, hundred grain weight, amylose content and bean paste rate were the main factors affecting the quality of adzuki bean. Starch grain size, morphology and viscosity can be used as the basis for evaluating processing quality. This study screens out that sample No.5 ‘tianjin red’adzuki bean has better processing quality than the other six varieties.