To explore the flavor characteristics of traditional Fuliji-braised chicken， five brands of Fuliji-braised chicken were selected and were used to determine the volatile compounds by gas chromatography ion mobility spectrometry (GC-IMS). Meanwhile， the fingerprint was established to analyze the content distribution of different volatile compounds. The results showed that 64 kinds of volatile compounds could be identified by GC-IMS， and among which， aldehydes， hydrocarbons， alcohols， ketones and esters exhibited more kinds， while ethers and heterocycles has less kinds. Cluster analysis revealed that there were differences among different brands of Fuliji-braised chicken. The fingerprint showed that the contents of volatile components in five brands were different， while some compounds with lower thresholds exhibited higher contents in all brands， mainly including hexanal， α-pinene， β-pinene， γ-terpinene， 1，8-cineole， linalool， terpinen-4-ol， ethyl acetate， anethol， 2-pentylfuran， which could be considered as the characteristic flavor compounds of Fuliji-braised chicken. To a certain extent， this work could provide theoretical basis and technical support for flavor identification， evaluation and control of Fuliji-braised chicken.