The changes in volatile flavor components in Lanzhou stewed pork with sufu at different processing steps were analyzed. The volatile flavor components in the four stages of raw material， stewing， curing， and cooking stage were separated and identified by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and electronic nose. The key volatile flavor components were determined by relative odor activity values (ROAV). The results showed that a total of 84 volatile components were identified in the processing of Lanzhou stewed pork with sufu， 5 of which were detected in all 4 processing steps， including tetrachloroethylene， toluene， hexanal， 2-pentylfuran and acetonitrile. The number of volatile components in the 4 processing steps were 37， 23， 23 and 40， respectively. The total relative content increased first and then decreased， and reached the maximum in the curing stage. The relative odor activity value showed that aldehydes and alcohols played a dominant role in the key volatile flavor components and contribute a lot to the flavor of Lanzhou stewed pork with sufu processing steps. The results of electronic nose showed that the flavor activity of alkanes and sulfur components was strong， and the curing stage had a great influence on the flavor of Lanzhou stewed pork with sufu.