Abstract: Steamed bread, as a kind of traditional Chinese staple food, is an indispensable part of our diet. However, most types of the traditional steamed breads are made of refined wheat flour, which is composed of higher contents of starch, less dietary fiber and nutrient elements. On the other hand, high blood pressure, high blood fat, diabetes, obesity and other "living habits" might be caused after eating this kind of steamed bread for long time. Therefore, the studies and developments of functional steamed breads which can meet both nutrition and health functions have gradually attracted the researcher's attention. In this paper, the kinds of functional steamed bread at home and abroad in recent years, the technical formula and the efficacy value were summarized, the problems existing in the development of functional steamed bread were analyzed, and the research direction was prospected, to provide references for the development of Chinese staple food and the promotion of functional steamed bread.