The invention discloses a green method for preparing cooked dried bamboo shoots of mao bamboo. The green method for preparing the cooked dried bamboo shoots of mao bamboocomprises the steps that freshbamboo shoots of mao bamboo in spring which are with no decay and no lesion,in good shapes, and with heights being 35 to 50cm are selected and used, bamboo shoot shells arestripped, the bamboo shootsare washedclean with clear water and placed in boiling clear water for boiling of 1 to 2 hours until cooked, fished out, and put into clean cold water to be cooled to ambient temperature, and coarseroot parts are chipped off; the interiors of the mao bamboo shoots are emptied with a sharp instrument, and moisture in the mao bamboo shoots is emptied; the mao bamboo shoots are placed in a specialprocessing device, surrounded by stoppers, and squeezed by applied force once every half day until water in the mao bamboo shoots is squeezed clean; after drying treatment, the mao bamboo shoots are stored in a sealed and dry place. The cooked dried bamboo shoots of mao bamboo are green without any additives and can be stored for twoor more years in a sealed and dry environment, the cooked dried bamboo shoots can be soaked in water for about 7 days when consumed, the water needs to be constantly changed in the process, the bamboo shoots are soft and tough after being soaked, and the aroma of fresh bamboo shoots is kept.