In order to evaluate the effect of different cultivation models on the quality of Dendrocalamus latiflorus shoots, improve economic values of D. latiflorus forests, we used the soil cultivation and noncultivation methods to study the appearance, nutrients, taste substances and amino acid contents of D. latiflorus shoots, analysis of the effects of different cultivation measures on the quality and palatability of D. latiflorus shoots. The results showed that：(1) the individual weight, basis, length and edible rate of the D. latiflorus shoots cultivated in the soil were significantly higher than that of the noncultivated bamboo shoots by 28.09%, 12.76%, 19.61% and 23.53%, respectively, and the thickness of the sill wall was significantly reduced by 46.43%.(2) The contents of ash, protein, fat and starch in cultivated bamboo shoots decreased significantly by 10.08%, 12.77%, 26.09% and 48.84%, respectively, while the contents of reducing sugar, soluble sugar, water and vitamin C increased to varying degrees.(3) The contents of tannin, oxalic acid, cellulose, and lignin in cultivated D. latiflorus shoots decreased by 26.32%, 20.26%, 39.12% and 25.47% compared with that of noncultivated bamboo shoots.(4) The total amino acid content of the bamboo shoots cultivated in the soil significantly increased by 26.08% compared with the noncultivated bamboo shoots. Among them, the contents of bitterness, aromatic and umami amino acids decreased, but the proportion of sweet amino acids increased significantly. The study found that soil cultivation can improve the appearance of D. latiflorus shoots, increase sweetness of bamboo shoots, reduce roughness and sour taste, so that the quality of bamboo shoots is significantly improved.