In order to explore the effect of intercropping vegetables in facility vineyards on soil conservation，the effects of grape monoculture (CK)，grape // radish (GR)，grape // bamboo shoot (GG)，grape // broad bean (GB)，grape // ice cabbage (GI)，grape // garlic (GGa) ，grape // pepper (GP)and grape // cabbage (GC) on soil physical and chemical properties and microbial functional diversity were studied in dry and hot valley areas of Yunnan province..Field experiments for 62 days per year were carried out for two consecutive years from September 2019 to November 2020，and soil samples were collected during the mature period of vegetables in 2020..The results showed that the activities of urease，sucrase and catalase in rhizosphere soil increased after vegetable and grape intercropping，and the stability of aggregate intercropping was better than that of grape monoculture.The contents of soil available nitrogen，available phosphorus，available potassium and organic matter increased significantly，and the most obvious change was that the content of available potassium in intercropping was higher than that in monoculture.. Soil microbial diversity was different under different intercropping patterns.In general，the soil microbial community in the facility vineyard in the dry-hot valley changed the soil microbial community，increased soil enzyme activity，soil organic matter content，soil available phosphorus content，soil available potassium content，and optimized the structure of soil aggregates.