Abstract: [Objective]To investigate the quality of cooked salted duck egg and establish a grading standard, some quality indexes of vacuum-packed cooked salted duck egg were analyzed. [Method]Samples included 6 brands from different province. [Result]The results showed that egg white contained 80.03%~82.56% water, 5.25%~10.45% salt; yolk contained 26.86%~39.53% water, 2.06%~3.22% salt, 39.81%~50.82% total fat. The oil exudation rates based on the yolk mass were 11.28%~22.26%. [Conclusion]There are great differences of salt content between samples. Also the content of water, fat and oil exudation rate vary greatly among the samples. The yolk of most samples had apparent oil exudation, but textures of the yolk were argillization or part argillization, and the integrity of the yolk disappeared. Colors of egg white were grey white or grey. Yolk colors were dark brown or seriously deteriorated. According to the analysis of the market product, the reference standard for grading of cooked salted duck egg was suggested.