Jinzhou side dish is popular among people in Liaoning Province， and it is rich in lactic acid bacteria and yeast. 20 yeast strains from 44 Jinzhou side dishes were isolated in this study. Five excellent yeast strains （HG2， HD3， LJ1， SJ4 and SJ5） were initially screened by comparison of acid-tolerant and bile-tolerant capacity， and analysis of fermentation characteristics such as salt tolerance， gas production， calving and alcohol production. They were rescreened by using sugar capacity， flavor-producing ability， and protein-breaking ability， and finally two yeast strains （HD3 and SJ4） with higher reducing sugar consumption rate， flavor-producing ability and protein-breaking ability were obtained. After morphological identification， physiological and biochemical tests， and combined with 26S rDNA identification， the strain HD3 was Pichia fermentants， and the strain SJ4 was Torulaspora delbrueckii. This study provides a foundation for the development and application of excellent yeast starters.