In order to investigate the influence of Auricularia polytricha powder (APP) addition to Chinese steamed bread (CSB). The CSB with different amounts of APP addition with 0,2.5%, 5.0%, 7.5%, and 10.0% was made. Textural properties were studied using texture profile analysis, and sen-sory evaluation of CSB was performed according to a nine-point hedonic scale. The results showed that with the increase addition of APP, the dough fermentation performance decreased. The texture profiles of dough and CSB have significant changes. The hardness, chewiness, and gumminess of dough and CSB increased and the elasticity, cohesiveness and resilience of dough and CSB decreased. More APP adding led to a significant decrease in the specific volume and the sensory score of CSB (p<0.05). The hardening speed of CSB accelerated significantly (p<0.05), while the pH change was not significant. When addition amount was 5.0%, the assessor’s opinions of CSB were the highest. It could be concluded that the optimum amount of APP addition was not more than 5.0% in making CSB.