Abstract: To fully develop and utilize cassava resources in China and Thailand, extend value and industrial chains of cassava deep-processing, basic composition, physicochemical, pasting and textural properties of Chinese cassava flour (CCF) and Thai cassava flour (TCF) were studied by physicochemical and textural analyses. Then, series of cassava flour-based food products were developed by utilizing CCF and TCF and texture properties of which were analyzed and compared. The results showed that, in terms of main physicochemical properties, brightmess of CCF was significantly higher than that of TCF (P＜0.01), however, bulk density of the former was significantly lower than the latter (P＜0.01). Compared with other kinds of cassava flours, CCF-B and TCF-C had higher water absorption capacity and oil holding capacity. Peak viscosities of CCF（CCF-A & CCF-B）(208.4-276.2, RVU) were significantly lower than those of TCF (346.7-386.0, RVU) (P＜0.01). On the main texture properties, CCF-based Brownie was significantly higher in cohesiveness, adhesiveness and chewiness rather than TCF-based brownie (P＜0.01). However, CCF-based chiffon cake and waffle showed the opposite trend. Consequently, there were significant differences in the basic composition, color, water and oil capacities, and peak viscosities between CCF and TCF. Moreover, the series of CCF and TCF-based food products were also different in partial texture properties. The research and development of series of cassava flour-based food products will provide a reference for deep-processing of cassava and development of tuber food in the future.