Chinese traditional vinegar with special technology has a long history. The flavors of Shanxi Extra Aged Vinegar （SEAV）， Zhenjiang Aromatic Vinegar （ZAV） and Sichuan Bran Vinegar （SBV）， which are produced with solid-state fermentation technology， are different from each other due to the difference of raw materials and the production technology. In this present work， a total of 37 vinegar samples from three regions were analyzed， and the main flavor compounds were compared considering the production material and technology. Particularly， the taste activity value of the flavor compounds in the unit acidity was used to characterize the solid- state vinegars from different regions. The results showed that acetic acid and lactic acid were the main organic acids in traditional vinegar， not only with the highest content but also the greatest flavor contribution. The content of acetic acid and lactic acid account for more than 80% of the total organic acid， the value of acetic acid/ lactic acid for SBV is 1.19 ± 0.15， while it is 1.88 ± 0.06 for SEAV. Glucose and mannose are the main monosaccharides in traditional vinegars. The amino acids concentration in SBV of unit acidity is the highest [（0.34 ± 0.038） g/L/Titer]， and histidine is of the largest contribution to flavor. Furthermore， a cluster analysis model was established with acetic acid， lactic acid， acetic acid/ lactic acid， glutamic acid， histidine， alanine， cystine， and mannose as the characteristic flavor compounds. The solid-state vinegars from three region could be distinguished by using this model. The intra-class similarity of the three vinegars is higher than 90%， and the similarity between classes is less than 70%.