In the clinical practice of Traditional Chinese Medicine (TCM), vinegar processing (also called CuZhi in Chinese) is a common procedure for improving the efficacy or decreasing the toxicity of certain TCMs. Radix Bupleuri is a widely used TCM with various potent activities such as anti-inflammation, improving immune and liver functions. Radix Bupleuri is usually processed with vinegar prior to the application in treating fatty liver disease. However, little is known about the exact biological impacts of vinegar processing of Radix Bupleuri on body. In current study, we first compared the contents of saikosaponin a, d, and b2, the active components of Radix Bupleuri, between raw Radix Bupleuri and vinegar processed Radix Bupleuri with HPLC, and found that vinegar processing resulted in higher level of saikosaponin b2, but lower level of saikosaponin a and d, suggesting that vinegar processing could cause the alteration in contents of components, as well as their ratios. Then, we investigated the biological effects of both raw Radix Bupleuri and vinegar processed Radix Bupleuri in high-fat-diet (HFD) induced nonalcoholic fatty liver rats by using GC/MS-based metabolomics profile of urine, serum and liver samples. Although there were no significant differences in traditional biochemical parameters of serum such as TG, TC, LDL, ALT, and AST between the two types of TCM treated groups, we observed that vinegar processed Radix Bupleuri treated rats showed better improvement in liver histology. Meanwhile, the metabolomics results indicated that vinegar processed Radix Bupleuri exerted more profound changes in metabolism of amino acids, vitamins and lipids, suggesting that the biological effects of vinegar processed Radix Bupleuri were different with raw Radix Bupleuri on rats. In summary, our current results indicated that vinegar processing of Radix Bupleuri could lead to the alteration in contents and ratio of chemical components, as well as the biological effects on living body.