Abstract:Jiangshui is a traditional fermented food with a long history in Northwest China，featuring a unique flavor and potential health value. With the increasing demand for the modernization of traditional fermented foods，their scientific research and application values have attracted much attention. The production technology，microbial diversity，probiotic functions，and product development of Jiangshui were mainly reviewed. The application status of raw materials，fermentation methods，and modern technologies such as pure culture inoculation and continuous fermentation were summarized. The core microbial community dominated by lactic acid bacteria and the functional characteristics of isolated probiotics were summarized. The mechanisms by which probiotics regulated host′s glucose and lipid metabolism，intestinal barrier function，and immune response through modulating intestinal microbiota and producing short-chain fatty acids were elucidated. Finally，the existing problems in the development of Jiangshui products and the direction of modern transformation were discussed，aiming to provide a theoretical basis for the innovation and scientific development of functional foods.