Abstract: E. bambusa fillets were freeze-dried to 36% moisture content after preprocessing by adding different concentration of salt and vinegar. The spingness of E. bambusa fillets was measured by Texture Analyzer, and the rehydration rate of them was evaluated by gravimetric method. The result demonstrated that vinegar content had no significant effect on the springness of E. bambusa fillets (p>0.05) , while the highest springness value (0.925±0.001) for E. bambusa fillets was observed in 6% (w/v) salt solution concentration. However, the rehydration rate value of E. bambusa fillets was increased with increasing vinegar content up to 4% (v/v) , after which a decrease trend was observed. Similar variation tendency was detected in salted E. bambusa fillets as well, and the highest rehydration rate value was 2.34%±0.01% in this experiment. Results of three levels of two-factor demonstrated that the springness and rehydration rate were (0.93±0.01) and 2.32%±0.02% respectively, pH was 5.53±0.01, total bacteria colony (TBC) was 6.5×105cfu/g, NaCl% was 3.86% under be preprocessed in 3% vinegar and 5% salt, which verified that we could get a kind of low salt food with good quality under these circumstance.