Bacterial community structure and succession law among cantonese sausages during natural fermentation were analyzed by high-throughput sequencing technology. The result showed that there were mainly Firmicutes， Proteobacteria， Bacteroidetes， Actinobacteria at phylum in cantonese sausage， the dominant bacteria Firmicutes increased first and then decreased with the fermentation time， on the 20th day， the proportion of Firmicutes reached 95.4%， there were mainly Vibrio spp.， Lactobacillus spp.， Weissella spp.， Acinetobacter spp.， Brochothrix spp.， Enterobacter spp.， Yersinia spp. at genus in cantonese sausage， the dominant bacteria Lactobacillus spp. increased first and then decreased with the fermentation time， on the 20th day， the proportion of Lactobacillus spp. reached 84.61%， The dominant genus Lactobacillus not only affected the changes in the structure of the bacterial flora， but also affected the formation of flavor substances. Through the study on bacterial community structure and succession law in the fermentation process of cantonese sausage， it was order to find the dominant bacterial of cantonese sausage and controlled the growth of harmful microorganisms and reduced the generation of harmful substances.