Abstract: Deep- fried bread stick is a kind of traditional food made by flour, water, and swelling agent.It is popular for its flavor and texture.The residual aluminum and high oil content in deep- fried bread stick may affect human body health.The quality could be improved by adjusting the formula and changing the processing technology.The formula, processing technology, and quality evaluation system of deep- fried bread stick were summarized in this article.The unhealthy factors of deep- fried bread stick were introduced, and the methods to minimize the unhealthy factors were also discussed.At last, we speculated the development tendency of deep- fried bread stick.