Abstract: The influences of modification on the physicochemical properties and physiological functions of bamboo shoot dietary fiber (BSDF) are the key points in the development and utilization of the BSDF. The physicochemical properties of BSDF were introduced and the effects of process technology including enzyme, fermentation, extrusion, ultra-micro-crushing, ultrasonic, microwave, high speed shear, microencapsulation, high temperature cooking and dynamic high pressure micro-fluidization on BSDF were summarized. Additionally, the shortage of development and utilization of BSDF and the existing problems in the research of process technology of BSDF were analyzed, and the research direction of efficient preparation of BSDF using modern processing technology and theory was prospected, which would provide a reference for the development and utilization of BSDF products and its industrial production.