Abstract: Wanxi white goose was used as raw material in this experiment. Zanthoxylum bungeanum and Foeniculum vulgare were added during processing of Wanxi white goose. Effects on fat oxidation of geese were studied by measuring such indexes as thiobarbituric acid reactive substances ( TBARS) content, peroxidate value, carbonyl value, diene value and so on. Results showed that TBARS content and peroxidate value of treatment group which included group 2 (20g Fructus Anisi Stellati) , group 3 (40g Fructus Anisi Stellati) , group 4 (20g Chinese peppers) , group 5 (40g Chinese peppers) and group 6 (20g Fructus Anisi Stellati +20g Chinese peppers) were remarkably lower than those of treatment group 1 along with the salt processing time (p<0.05) . The additive, Zanthoxylum bungeanum and Foeniculum vulgare, could remarkably inhibit fat oxidation of geese, and the effect of treatment group 6 was best of all. The change trend of carbonyl value and diene value was both earlier increased and then changed slowly. Carbonyl value of treatment group2⁶ was higher than that of treatment group 1 (p<0.05) , and Carbonyl value of treatment group 6 was the highest among all the treatments. It was very obvious that the generation of geese flavor could be promoted by Zanthoxylum bungeanum and Foeniculum vulgare, especially their blend additive treatment. Generally speaking, fat oxidation speed of geese could be to some extent inhibited by Zanthoxylum bungeanum and Foeniculum vulgare, especially their blend additive treatment, and it was helpful to generate geese flavor too.