Laparoscopic cholecystectomy is a mature technique that has been developed in the last decade. It is called minimally invasive surgery, which does not involve a large incision into the abdominal cavity, but only a few small 5 – 10 mm incisions in the abdominal wall, through which the corresponding instruments are placed to remove the gallbladder. This type of surgery is performed through television surveillance, with good illumination of the surgical field, minimal trauma and little interference with the abdominal organs, and very little formation of serious intestinal adhesions. After the first successful laparoscopic cholecystectomy by Mouretz in Lyon, France, in 1987, its advantages were obvious and it quickly became popular worldwide. In China, more than 20,000 cases have been reported, and some hospitals in China have listed it as the preferred method of cholecystectomy. With the rich experience of laparoscopic surgery, the skilled operation technique and the application of intraoperative ultrasound, some of the original relative indications have gradually become absolute indications, and some of the original more difficult operations have become easier operations, and their applications are becoming more and more widespread. Of course, laparoscopic cholecystectomy also has certain limitations, such as being more expensive. The basic procedure of laparoscopic cholecystectomy is: after the patient is under general anesthesia, 4 holes are pierced on the patient’s abdominal wall with a special set of needles, each hole is 0.5~1.0 cm in diameter, and 4 holes are placed into the pneumoperitoneum, cold light source lens, suction and scalpel. Generally, the gallbladder is gradually separated from the bottom of the gallbladder, and the ducts are closed with titanium clips at the site of the vessels and ducts to be cut. The patient can eat and move on the floor after 12 hours and can be discharged after 48 hours.