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The key process of industrial production of Guangdong steamed chicken was optimized by single factor test and orthogonal test with Guangdong native chicken as raw material. The sensory quantitative descriptive test and electronic nose were used to compare the preparation of Guangdong steamed chicken and the commercial Guangdong steamed chicken under the optimal technological conditions. The results showed that the key technological conditions for industrial production of Guangdong steamed chicken were as follows : spice content 0.5%, pickling time 5 h, steaming time 20 min. The comprehensive sensory score of Guangdong steamed chicken was 96.0 under the optimal conditions. Compared with the commercial Guangdong steamed chicken, the Guangdong steamed chicken prepared by the best technology had similar characteristic flavor and aroma, but the methyl volatile components were higher, and the flavor and texture were significantly improved. In addition, the aroma, taste and saltiness were more uniform and stable. [ABSTRACT FROM AUTHOR]