Abstract: The nutrition constituents in bamboo shoots of two variation types of Fargesia yunnanensis were determined as followed: Water was the major constituent of bamboo shoot, making up 93.43% in Fargesia yunnanensis Xiangsunzhu and 92.92% in Fargesia yunnanensis Dongpozhu respectively. There was no remarkable difference of the crude fiber’s content between Xiangsunzhu and Dongpozhu, which made up 11.80% and 11.94% respectively ( The shoots contain less crude fat). The content of protein and total sugar in Xiangsunzhu was higher than that of in Dongpozhu bamboo shoots. The shoots of both types are rich in inorganic elements, which is 11.20% in Xiangsunzhu shoots and 15.20% in Dongpozhu shoots. The taste and the flavor of Xiangsunzhu was better than that of Dongpozhu, due to the discrepancy of the contents of tannin and the basic nutrition in two kinds of bamboo shoot, such as total sugar, gly, aspartate and dissolvable glu.