Chinese Steamed Bread (CSB) is a traditional staple food in the north part of China, which plays an important role in people's daily life. Besides the material characters, the preparation process of steamed bread also has important effects on the quality of CSB. The processing procedure and quality evaluation method of CSB, as well as the effects of preparation process on the CSB quality are reviewed, which could be of benefit to standardization of the processing procedure and quality evaluation method of CSB.