In order to explore the effect of Dendobium stem addition on microbial community structure and volatile flavor substances of Xiaoqu, the microbial community structure composition and volatile flavor compounds in traditional Xiaoqu (DZ) and three kinds of Xiaoqu (A, B and C) with different Dendrobium stem addition were analyzed by high-through-put sequencing technology, headspace solid- -phase microextraction and gas chromatography - -mass spectromety, respective-ly. The results showed significant differences in microbial communities and flavor substances compared DZ with AB and C. At the genus level, the dominant bacteria genera of DZ were uncultured_ _bacterium_ o_ Chloroplast . .ncultured _bacteri-um. f Mitochondria and Lac tobacillus. And the dominant fungi genera were Rhizopus and Aspergillus. The dominant bac-teria genera of A,B and C was Bacillus, and the dominant fungi genera were Rhizopus, Aspergillus and Wicker-hamomyces. Meanwhile, the relative abundance of Bacillus, Rhizopus and Wic kerhamomyces inereased with the addition of Dendrobium stem as well. However, the addition amount of 50% was not conducive to the growth of beneficial mi-croorganisms. A total of 41 volatile flavor substances were identified in Xiaoqu samples, and 16 important significantly different metabolites were selected (VIP> 1.0,P< 0.05). Among them, A (13 kinds), B (15 kinds),C (10 kinds) and DZ (2 kinds) were selected, respectively. Orthogonal partial least squares discriminant analysis showed that there was a slight differences between A，B and C, DZ. In addition, the corelation analysis showed that there was a certain corre-lation between the dominant microorganism and physical and chemical properties， and had a positive correlation with al-cohols, phenols, aldehydes and ketones, also. It was found that the quality of Xiaoqu was better when 30% Dendrobium stem was added, which provided a theoretical basis for the functional application of Dendrobium Xiaoqu.