Abstract: In order to investigate the effects of different processing techniques on the quality of sour bamboo shoots, bamboo shoots were treated using two methods including licing and whole fermentation, and two different processing ingredients salt and lactic acid bacteria were separately added for fermentation to produce sour bamboo shoots. A comparison was made between the sour bamboo shoots processed using different techniques in terms of total acidity, amino nitrogen value, main flavor, sensory evaluation, volatile flavor compounds, and microscopic structure changes, with traditionally water-added fermentation as the control group. The results showed that the average amino nitrogen content of sliced sour bamboo shoots was 38.2% higher than that of whole sour bamboo shoots, the acidity was lower than that of whole fermented sour bamboo shoots, the structure was more loose, the types of volatile substances were 12 more than that of whole fermented sour bamboo shoots, and the content of nitrite was not significantly different. The amino nitrogen content of salt-fermented sour shoots was 10.6% higher than that of inoculated fermented sour shoots, and the types of volatile substances were 4 more than that of inoculated fermented sour bamboo shoots. The acidity of inoculated fermented sour shoots was higher than that of the salt-fermented sour bamboo shoots, and the nitrite content was significantly lower than that of salt-fermented sour shoots (P<0.05). Notably, all fermented sour bamboo shoot products had a nitrite content lower than 3.5 mg/kg. The sensory evaluation indicated that salt-fermented sliced sour bamboo shoots had the best color and taste, with a score of 91 points. The comprehensive analysis concluded that sliced bamboo shoots fermented with salt had a suitable acidity level and the best quality. This study provides a theoretical basis and technical support for industrial application and production techniques for sour bamboo shoots.