【Objective】 This study aimed to reveal the variation patterns of Chimonobambusa utilis fresh shoot quality along an altitudinal gradient and to identify the main soil nutrient driving factors, providing a theoretical basis for the precise cultivation and efficient utilization of high-quality C. utilis shoots.【Method】Based on the distribution pattern and sprouting regularity of C. utilis in the nature reserve, five standard sample plots were established at altitudes of 1 850, 1 950, 2 050, and 2 150 m, respectively. The nutritional components, amino acid composition, flavor substances, and texture of fresh shoots at different altitudes were systematically determined, and the nutrient status of the understory soil was simultaneously analyzed. Redundancy analysis (RDA), linear regression, and structural equation modeling (SEM) were used to comprehensively analyze the altitudinal differences in fresh shoot quality and its main soil factors.【Result】Among basic nutrients and mineral elements, there were no significant differences (P>0.05) in protein, crude fat, soluble sugar, vitamin C, amino acid-state nitrogen, reducing sugar, triterpenoids, ash, dietary fiber, sodium, magnesium, calcium, iron, zinc, and selenium among different altitudes. However, potassium content increased significantly with increasing altitude (P<0.05), and the potassium content of fresh bamboo shoots at 2 150 m was 1.50 times higher than that at 1 850 m. There were no significant differences in total amino acids and the content of 13 amino acids among different altitudes (P>0.05), but serine, alanine, and tyrosine were sensitive to altitude. Specifically, serine in fresh bamboo shoots at 2 150 m, 2 050 m, and 1 950 m was significantly higher than that at 1 850 m; alanine in fresh bamboo shoots at 1 950 m was significantly higher than that at 1 850 m; tyrosine in fresh bamboo shoots at 2 050 m was significantly higher than that at 1 850 m (P<0.05). Among the taste and texture indicators of fresh bamboo shoots, there were no significant differences in cellulose, lignin, oxalic acid, total flavonoids, umami, bitterness, and tasteless amino acids among different altitudes (P>0.05). However, tannin and sweet amino acids were significantly affected by altitude (P<0.05). The highest hardness of fresh bamboo shoots was at 1 850 m, and the highest crispness was at 2 150 m. Regression analysis showed that potassium and serine content exhibited a positive linear relationship with increasing altitude, while tannin content exhibited a negative linear relationship (R2=0.50). The RDA results indicated that soil pH, SOC (soil organic carbon), and TN (total nitrogen) were the primary soil nutrient factors driving the differentiation of fresh bamboo shoot quality. The SEM results further revealed that altitude indirectly regulated the nutritional and flavor quality of fresh bamboo shoots by promoting TN and SOC accumulation and decreasing soil pH. 【Conclusion】High altitude was conducive to the accumulation of potassium and sweet amino acids while reducing tannins, thus improving flavor. TN, SOC, and pH were the main driving factors for the differentiation of fresh bamboo shoot quality, and altitude indirectly affected the quality of fresh bamboo shoots by regulating soil nutrient content.