Wine-lees fermentation refers to that the raw materials are properly pretreated， followed by embedding with distiller's grains， seasonings and spices， and then maturing by the natural fermentation of microorganisms in a sealed environment. The main purposes of applying wine-lees fermentation technology are to prolong the shelf life of food and give the product a unique flavor mixed with wine， rice and vinegar. Traditional wine-lees fermentation technologies are limited by their complex and time-consuming processes. With the development of technology and the optimization of equipment， modern brewing technology has been widely used in the processing of various meat products， and has gradually realized industrial production. This article reviewed the origin， development， and process improvement of wine-lees fermentation technology， and types of wine-lees fermentation products， emphasized the effect of wine-lees fermentation on the improvement of food quality， as well as the formation mechanism of the unique flavor in wine-lees fish. Finally， the shortcomings of existing research are summarized， and the future economic benefits of wine-lees fermentation products are analyzed so as to provide theoretical and technical references for the future application and development of wine-lees fermentation technology.