Abstract: In this paper,the national standard method was used to determine the nutritional components of Caishiji dried soybean curd,and the volatile flavor compounds were determined by headspace solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS). The results showed that the moisture content was 49.53 g/100 g,salt content was 2.49 g/100 g,fat content was 6.00 g/100 g,amino acid nitrogen content was 0.85 g/100 g,amino acid content was 24.02 g/100 g and total acid was 0.32 g/100 g in Caishiji dried soybean curd. 48 kinds of volatile compounds were isolated and identified,which including 10 esters,7 aldehydes,7 alcohols,2 acids,2 ketones,5 pyridines,4 hydrocarbons and 11 others compounds. Among them,the main characteristic aroma included alcohols(2-methyl-1-butanol,3-octanol),aldehydes(furfural,benzaldehyde,nonanal),esters(ethyl heptanate,ethyl caproate,ethyl caproate,ethyl hexyl benzoate),anethole and dipentene,which endowed Caishiji dried soybean curd with excellent fragrance,unique flavor and delicate taste. The results would provide a scientific basis of certain value for future research.