Abstract:Bamboo shoots， due to their high nutritional value， unique flavor， and susceptibility to spoilage，present significant technical challenges for drying and grinding processes. Therefore， this paper systematically reviewed various drying methods including hot air， heat pump， microwave， vacuum freeze， and puffing， as well as their combined applications， comparing their differences in drying efficiency， nutrient retention，color， and rehydration. It further elaborated on the effects of ultrafine grinding technologies， such as high-frequency vibration， air flow， mechanical ball milling， and low-temperature impact milling， on the physicochemical properties and functionality of bamboo shoot powder. Finally， this paper summarized the application of bamboo shoot powder and modified dietary fibers in beverages， flour products， meat products， and starchbased foods， highlighting the broad prospect in functional food development.