Abstract:Edible insects are rich in protein.The crude protein content in many insects is above 60%，which is much higher than traditional protein sources of pork，beef and chicken.Edible insects are new protein source of the 21st century.Additionally，insect production has a low impact on the environment，which aids alleviating the global greenhouse effect.Edible insects will become a hotspot in food research in the future.This paper summarized research progress on edible insects，including classifications，nutritional components，health effects，and processing methods.The paper proposed deep processing and value-added promotion of edible insects，providing a theoretical basis for the further development of insect cuisine.