Traditional Chinese spices marinated production is an important part of conventional Chinese food culture. Its seasoning has great ethnic characteristics. Featured unique flavor and rich aroma， consumers' demands for desirable life are greatly satisfied by traditional Chinese spices marinated foods. Being able to maintain high quality of sensory and nutritional properties and achieve sterilization at the same time， high pressure processing (HPP) is an innovative food non-thermal processing technology caught lots of attention. This study reviewed current research progress on processing technology and flavor formation of traditional Chinese spices marinated production， with emphasis on the impacts of HPP on their flavor， texture and safety properties. The quality evaluation methodologies commonly used in HPP foods analysis were also reviewed. This paper provides practical guide for innovative production and sustainable development of traditional Chinese spices marinated foods using HPP technology.