Abstract: Resistant dextrin, a water-soluble dietary fiber with low molecular weight, possesses functional properties including the regulation of blood glucose, improvement of intestinal health and promotion of lipid metabolism. It is generally produced from starch by acid-heat treatment, enzymatic hydrolysis and other processes. The conventional acid-heat treatment suffers from drawbacks such as high energy consumption, abundant by-products and dark color of final products, which restricts the green and low-carbon transformation of its production modes. This review summarizes the latest research advances in the preparation of resistant dextrin using acid-heat treatment, enzymatic hydrolysis, and physical technologies including microwave, ultrasound and high-pressure processing. It systematically discusses the advantages and disadvantages of various preparation processes, as well as their effects on the structural and functional properties of resistant dextrin. Furthermore, the current applications of resistant dextrin in beverages, wheat flour products, health foods and meat products are summarized. This review aims to provide theoretical references for the green preparation and high-value utilization of resistant dextrin.