Abstract: Fat pork soaked in liquor (soaked fat pork)is a critical element for the impregnating process of Soybean-flavor liquor (Yubingshao). However, changes of soaked fat pork during impregnating process are not clear. The lipid oxidation and fatty acids content of different soaked fat pork in impregnating process were detected in this study. The results showed that acid value and thiobarbituric acid value (TBARS)exhibited a significant increase (p<0.05), both of total content of saturated fatty acids (SFA)and the total content of unsaturated fatty acids (UFA)revealed a significant decrease (p<0.05). The fatty acids with high content like palmitic acid (C_16:0), oleic acid (C_18:1), stearic acid (C_18:0), linoleic acid (C_18:2)showed a significant change (p<0.05). SFA/UFA ratio decreased significantly from 1.83 to 1.38 (p<0.05), indicated that the proportion of unsaturated fatty acids increased, which was beneficial to formation of flavor substance during the process of Soybean-flavor liquor. The results revealed a lipid oxidation and fatty acid composition change during the processing of soaked fat pork, and will provide scientific basis for setting the quality standard of soaked fat pork.