The PM_2.5 and other small particles produced by cooking oil fumes have contributed up to 25% to the urban atmospheric PM_2.5, which has a bad impact on air quality and seriously threatens human health. Aiming at the pollution problem caused by catering oil fume, this article analyzes the threats of air pollution to human health based on the compositions and characteristics of catering oil fume, illustrates the development trend of China′s food and beverage lampblack control policy, and summarizes and points out the current situation and development trend of catering oil fume treatment. In order to provide ideas for the design of more efficient and energy-saving treatment processes in the future, the advantages and disadvantages were reviewed, and the improvement direction of the treatment technology was discussed.