Abstract: Shrimp sauce is a kind of traditional salted food in Southeast Region of Guizhou. It tastes very delicious,which sets sweet,sour,spicy and incense for a one. In this paper,the formation mechanism of flavors and characteristics of nutritional components were described,by analyzing the microbial diversity and chemical constituents of the shrimp sauce. In addition,the storage characteristic and utilization value were also discussed.

Key words: Dong&rsquo, s traditional food； shrimp sauce； microbial diversity； chemical constituents； storage characteristic； development and utilization