OBJECTIVE： To provide reference for the further research and development of bamboo juice. METHODS： Combing the ancient and modern literatures， the processing historical evolution， origins， technology， chemical ingredients， quality standards and efficacy were analyzed， the problems were found and solutions were put forward. RESULTS： Bamboo juice’s processing can be traced back to the Liang Dynasty， still being used today with light bamboo juice. And now， varieties of bamboos （Phyllostachys glauca， Phyllostachys viridiglaucescens， Pleioblastus amarus， and Neosino calamus， etc.） were processed into medicine. The research for the chemical ingredients was mainly for the changes of bamboo juice with different varieties and amino acids， phenols， organic acids and inorganic elements in bamboo juice with different technologies， and there was no comprehensive study on the material basis of bamboo juice. Its quality standards must be improved. Although there was comparative study for the traditional processing technology and modern technology in chemical ingredients， the study did not compare the efficacy of its material foundations. The research for the efficacy of bamboo juice only involved relieving cough and resolving phlegm， and its relieving convulsion， resuscitation， calming diabetes and other pharmacological effects haven’t been reported. CONCLUSIONS： In the future， in-dept research can be carried out from the aspects of standardizing the name， base source and processing technology parameters， improving quality standards， strengthening basic research of effective substances， and improving traditional technology and equipment level.