Abstract: Volatile flavor components in dapanji ( large- plate fried chicken and potato) were extracted by simultaneous distillation extraction ( SDE) and solid- phase micro extraction ( SPME) , and identified by gas chromatography- mass spectrometry ( GC- MS) . The results showed that: a total of 85 volatile flavor compounds were identified, including 23 hydrocarbons, 20 aldehydes, 15 alcohols, 4 ketones, 3 acids, 8 esters, 12 heterocyclic compounds and others.The aldehydes and heterocyclic compounds played an important role in the formation of characteristic aroma of dapanji.