Abstract: For the purpose of systematically evaluating the nutritional quality of Chinese traditional dishes and the changes in nutrients before and after cooking,the materials used to make the fish-flavored pork were divided into two groups,three in each group,which were namely the raw material group and the finished product group. Twenty-two nutrient indicators were determined and nutritional evaluations were performed on conventional nutrients,amino acids,fatty acids,mineral elements and vitamins. The results showed that the protein was significantly increased(P<0.05),the fat,phosphorus and iron of the fish-flavored pork were significantly increased(P<0.01)after cooking,but the amino acid composition and total fatty acids showed no significant change,and vitamin B₁ was significantly reduced(P<0.01). The amino acid composition of the protein was reasonable,the essential amino acid index reached 85.91%,and the polyunsaturated fatty acid content was rich,accounting for 58.36% of the total fatty acids. In addition,the nutritional quality index of mineral elements was greater than 1(except calcium),which basically met the needs of the human body. But the vitamin A and vitamin D contents of fish-flavored pork were relatively lacking,and the contents of B vitamins(B₁,B₃,B₁₂)was also lower than the recommended value of dietary nutrient intake for Chinese residents. In summary,fish-flavored pork was a nutritious and balanced dish with high quality protein,fatty acids and abundant minerals. Cooking caused a loss of vitamin B₁,which greatly increased the iron contents and increased the protein and fat content. This study would provide more accurate nutritional data for dietary records.