The volatile flavor components in Yu-Shiang Shredded Pork were extracted by solid-phase micro extraction (SPME) or simultaneous distillation extraction (SDE) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 93 volatile compounds were identified in Yu-Shiang Shredded Pork, Including 20 hydrocarbons, 20 aldehydes, 7 ketones, 2 acids, 9 esters, 16 alcohols, 2 ethers, 5 phenols, 12 sulfur-containing compounds or nitrogen-containing compounds or heterocyclic compounds. Aldehydes, esters, sulfur-containing compounds，nitrogen-containing compounds，and heterocyclic compounds may have an important influence on the formation of fish flavor.