Quantitative descriptive analysis， triangulation tests， and electronic tongue analysis were used to study the flavor characteristics of two umami peptides from Wuding stewed chicken. The results showed that the two peptides showed other basic flavor properties besides umami， such as salty. The umami thresholds of the peptides KIDE(KE-4) and LELR (LR-4) were 0.03 mg/mL and 0.06 mg/mL， respectively. The molecular docking results showed that the main binding regions for the docking between the umami peptides KE-4 and LR-4 and the umami receptor T1R1/T1R3 were all T1R3 subunits， the key amino acid residues for binding were Glu and Asp， and the main forces for binding were hydrogen bonding interactions and hydrophobic interactions. These results of experiment complemented the existing database of umami peptides and provided a theoretical basis for the production and application of umami peptides.