Abstract: Zanthoxylum bungeanum Maxim. is a traditional Chinese medicine using as medicine and food, which has the effects of "warming middle energizer to relieve pain, killing parasites to relieve itching", and has anti-inflammatory, anti-tumor, analgesic, antioxidant, anesthetic and other effects in modern clinical practice. The quality of Zanthoxylum bungeanum Maxim. directly determines the medicinal value and the development of high value-added products, so the research on the quality evaluation of Zanthoxylum bungeanum Maxim. always has been one of the hot spots of scientific researchers. The research status and methodological progress of quality evaluation of Zanthoxylum bungeanum Maxim. were introduced from the aspects of color, aroma, numbing taste and spectral effect. Specifically, the sensory assessing technology of Zanthoxylum bungeanum Maxim. color was introduced. The spectral, chromatographic and electrochemical based separation and analysis techniques for Zanthoxylum bungeanum Maxim. aroma and numbing taste were reviewed. The "spectrum-effect correlation" between Zanthoxylum bungeanum Maxim. components and functional efficacy were discussed, and the progress and development of the quality evaluation of Zanthoxylum bungeanum Maxim. were prospected. It will provide a reference for the quality evaluation, resource guarantee and high-value product research of Zanthoxylum bungeanum Maxim.