Pidan　is　an　original　traditional　food　in　China,　which　has　attracted　extensive　attention　of　researchers　because　of　its　unique　color,　fragrance,　taste　and　functions　of　clearing　heat,　purging　fire,　reducing　inflammation.　Metallic　compounds,　alkali　concentration,　and　temperature　are　important　in　the　process　of　gel　formation.　Although　many　studies　related　to　Pidan　have　been　published,　there　is　no　systematic　summary　on　the　formation　mechanism　of　gel　and　flavor　profile.　In　this　paper,　the　regulation　mechanism　of　metal　compounds　in　alkaline　solutions,　and　the　formation　mechanism　of　gel,　color,　flavor　profile,　and　Songhua　are　systematically　and　comprehensively　reviewed　to　provide　theoretical　support　for　the　production　development　and　processing　of　Pidan.　©　2024　Editorial　Department　of　Science　and　Technology　of　Food　Science.　All　rights　reserved.