Objective: To investigate the effect of capsaicin bolus prepared based on volume-viscosity swallowing test in patients with swallowing dysfunction after cerebellopontine angle tumor surgery. Methods: Ninety-eight patients with dysphagia after surgery for cerebellopontine angle tumors treated in our hospital from January 2020 to January 2022 were selected and divided into 2 groups. The control group was given routine swallowing function training, and the study group was given the capsaicin bolus prepared based on the volume-viscosity swallowing test. The clinical efficacy, degree of swallowing dysfunction, evaluation of gag reflex function, changes of nutritional indicators, and incidence of complications before and after intervention were compared between the 2 groups. Results: The degree of swallowing dysfunction in the study group after the intervention was lighter than that before the intervention and the control group, and the gag reflex function was stronger than that before the intervention and the control group (P<0.05). The levels of serum albumin, transferrin and prealbumin after intervention were higher than those before the intervention and the control group (P<0.05); the effective rate of the study group was higher than that of the control group, and the total complication rate was lower than that of the control group (P<0.05). Conclusion: The capsicum-vegetable bolus prepared based on the volume-viscosity swallowing test can promote the recovery of swallowing function and enhance the gag reflex function in patients with swallowing dysfunction after surgery for cerebellopontine angle tumors, thereby improving nutritional status and reducing complications.