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[Objective] To study the microbial diversity and the microbial community composition of bucket chicken at different processing. [Method] The V1-V9 region of 16S rRNA of the bacteria in the bucket chicken samples were sequenced by the PacBio full-length highthroughput sequencing technology. [Result] The 67 287 effective sequences and 2 300 OTU were obtained. There were some differences in the bacterial communities of the bucket chicken in different processing stages. A total of 15 bacterial phylum were obtained and the dominant bacteria are Proteobacteria, Bacteroidetes and Actinobacteria, Firmicutes, Deinococcus-Thermus, Verrucomicrobia; at the genus level, a total of 250 bacterial genus were obtained, the dominant bacteria genus were Pseudomonas, Acinetobacter, Staphylococcus, Brochothrix, Mesorhizobium, Janthinobact erium, Flavobacterium, Shewanella, Kaistella, Psychrobacter; at the species level, a total of 621 bacterial species were obtained, and the dominant species were Sediminibacterium magnilacihabitans, Bradyrhizobium sp 011516665, Pseudomonas fragi, Macrococcus caseolyticus, Shewanella baltica. [Conclusion] The microbial communities in the three samples of recooked bucket chicken, 12-hour bucket chicken and soup obtained in the same processing environment were similar, but there are some differences in relative abundance. The dominant bacterial composition of fresh bucket chicken produced at another processing site and fresh chicken was different from other samples. [ABSTRACT FROM AUTHOR]