Abstract: To learn about the diversity of microorganisms in different flavor sufu from different origins in China. Based on high throughput sequencing (HTS), the microbial diversity differences and chemical properties of 16 sufu samples from different origins in China were analyzed in this study. The results of bacterial diversity showed that the most abundant bacteria in sufu were Lactobacillus sp and Bacillus sp, which also represented the dominant bacterial communities in different stages of sufu fermentation. The results of fungal diversity showed that sufu contained a large number of Aspergillus, Actinmucor sp. and other hydrolase producing bacteria. The results of chemical composition determination showed that different origins had certain influence on the chemical composition of sufu. The soluble protein content and amino nitrogen content in curd showed positive correlation with the distribution of Bacillus in the samples. The results of principal coordinate analysis showed that the fungal consortium structure in sufu samples from 16 origins had certain clustering relationship with regions, specifically the fungi from eastern China (ZJ2, ZJ4, ZJ5, ZJ6, SH9, AH11 and JX12) could be grouped together, which stated that the fungal consortium of sufu may be influenced by geographical factors. This study deepened the understanding of microbial community diversity in sufu and would provide theoretical support for the quality improvement of traditional fermented condiments.