Six reginal special dish of stewed pork with brown sauce were analyzed by sensory evaluation method and instrumental method.PLS was applied to analysis the correlation between sensory descriptive attribute and analysis indexes.Results showed that a better correlation between a* vale and the descriptors with dominant red,L* value had a better correlation with ruddy;aroma flavor and pot-stewed aroma were contributed mostly by palmitic acid and anethole,aniseed aroma was contributed by estragole,anisic aldehyde,cinnamaldehyde,phenylpropyl aldehyde;Caramel was contributed mostly by amino acid,soy aroma and salty were mostly contributed by umami nucleotide.Reversion and cohesiveness of pig skin are related to elasticity,hardness and glutinous,sticky respectively;Stalemate,chewiness,hardness of fat had negative correlation with mouth feel,glutinous,moist,flaccid,juicy,soft,smooth;Hardness,ankylosis,chew degrees of lean meat had positive correlation with chewy and negative correlation with exquisite,fresh,tender.