Abstract: The paper studied the method of determination of Capsaicin in Spicy Hot Chafing Dish to define the consumed degree of capsaicin and guarantee the quality of Spicy Hot Chafing Dish. The method was established to determine capsaicin in spicy hot chafing dish by HPLC. ODS column was used, with mixtures of acetonitrile and water as mobile phase in a gradient mode. The wavelength of measurement was at 280nm. The results showed that the contents of capsaicin in samples were 0.068mg/g and 0.077mg/g, the recoveries were 101.85% and 102.69% for the samples respectively.