Freeze-drying technology used in food drying can maximize the retention of nutrients in food. The foods dried by freeze-drying are mainly exported at present since long drying period, large energy consumption and high cost. Microwave has the characteristics of inner heat source. Microwave freeze-drying technology is developed by the combination of microwave heating technology and traditional freeze-drying technology, which has been widely concerned by foreign scholars and business community since the middle of the last century. But the key technical problem has been restricting its commercial application because of the phenomenon of very obvious uneven and low-pressure gas discharge. In recent years, microwave freeze drying technology and the theory has been continuously improved due to the rapid development of science and technology and the interdisciplinary intersection and mutual penetration, which provide technical and economic support for research of the key technologies, equipment development and commercial application. The research progress of microwave drying technology at home and abroad in high efficiency, energy saving, uniform and equipment is summarized.