Soft can processing technique of water bamboo with pickled potherb mustard was optimized.The best formula was :water bamboo 100g,pickled potherb mustard 70g,rice wine 15mL,pepper ring 1g,sugar 6g.By cooking and stewing,vacuum packaging,sterilizing in a 95℃water bath for 25min,the soft canned food with a delicious taste,a longer shelf life and convenient to carry was produced.The product shelf life can as long as 3 months without preservatives,better meet the current development trend of food industry and market requirments.