Cultured meat is the use of animal cell culture to produce edible meat， which has many potential advantages such as animal welfare， potential high efficiency and so on. It is a future animal protein production technology. The core goal of cultured meat is to produce meat products with the same nutritional value and sensory properties as livestock raised meat. In recent years， the field of cultured meat has developed rapidly in key technologies. The production scale has gradually expanded and the production cost has been greatly reduced. This paper reviews the recent advances in the field of cultured meat， especially in vitro production of muscle， fat and connective tissue. In addition， large-scale production， safety evaluation and regulatory are also developing rapidly， which lays the foundation for the industrialization of meat production. This paper will provide reference for the large-scale production of cultured meat in China.