Abstract: Kraft cooking of Dendrocalamus latiflorus Munro. was carried out under the optimized condition. The changes of yield, residual lignin, kappa number, pentosan of pulp, and residual alkali, SiO2 of black liquor were used to investigate the kraft cooking process of Dendrocalamus latiflorus Munro. The results showed that kraft cooking of Dendrocalamus latiflorus Munro. could be divided into three phases, i.e., initial delignification, bulk delignification, and residual delignification. Degradation of hemicellulose increases rapidly in residual phase. Lignin removal of Dendrocalamus latiflorus Munro. in kraft cooking is more difficult than that in alkali sulfite cooking of wheat straw.