The purpose of this study is to provide a solution for the feed utilization of table leftover food by studying the mixed solid-state fermentation technology of table leftover food and corn germ meal. The detection indicators were dry matter disappearance rate and reducing sugar content. The single factor and response surface and other experimental methods were used to optimize the process parameters of solid-state fermentation of table leftover food-corn germ meal enzyme， and the effects of cellulase addition amount and enzyme preparation X1 addition amount on the dry matter disappearancerate and sugar content of solid-state fermentation products were investigated by single factor method based on the initial fermentation conditions. The optimum addition amount of cellulase and enzyme preparation X1 and fermentation time were obtained by response surface method. Twenty-four 22-day-old Arbor Acres （AA） cockerels of similar body weight and in good health condition were randomly divided into 3 groups， which were fed the basal diet and the two experimental diets， respectively， and the metabolizable energy value was measured. The results showed that as the addition amount of cellulase increased， the content of reducing sugar and the disappearance rate of dry matter increased. When the addition amount was 10.5 g·kg^-1， the increase of dry disappearance slowed down （P>0.05）， and when the addition amount was 13.5 g·kg^-1， the increase of reducing sugar slowed. As the addition amount of enzyme preparation X1 increased， the content of reducing sugar and the disappearance rate of dry matter tended to increase as a whole. When the addition amount was 6.0 g·kg^-1， the content of reducing sugar and the disappearance rate of dry matter both showed a downward trend. With dry matter degradation rate R1 as the value， the response surface recommended the best fermentation conditions as cellulase： 10.154 g·kg^-1； Enzyme preparation X1： 90 g·kg^-1， solid fermentation time of lactic acid bacteria was 96 h. With reducing sugar R2 as the response value， the response surface recommended the fermentation conditions as cellulase： 7.842 g·kg^-1； Enzyme preparation X1： 9.0 g·kg^-1， fermentation was 96 h. The solid-state fermentation of mixing table leftover food and corn germ meal， fermenting for 72 h at 37 ℃ with moisture content of 55%， the dry matter disappearance rate increased by 19.84%， the reducing sugar content increased by 162.44·g^-1， and the metabolizable energy value increased by 17.8% compared with the control group. The results suggested that the utilization of solid-state fermentation with enzyme and bacteria not only solves the problem of difficult drying of high-moisture table leftover food but also greatly improves its nutritional value， providing a scientific basis for its feed utilization.