This paper discusses the changes of fat and fatty acid in the traditional lion head during the process of processing, and hopes to provide some references for the research on the nutrition and flavor of lion head. Experiments were carried out to determine the crude fat content, the thiobarbituric acid (TBARS) value and the fatty acid content of the raw materials, gel, molding, stewing and other stages of the process of lion head processing. Research indicates: During the stewing process, the content of fat decreased significantly (P<0.05); From the overall trend of change, the value of TBARS increased gradually and changed significantly during the stewing (P<0.05); Palmitic acid (C_16:0), stearic acid (C_18:0), oleic acid (C_18:1) and linoleic acid (C_18:2) were detected as the major fatty acids. The content of saturated fatty acid (SFA) in the head of the lion head changed significantly (P<0.05), the content of monounsaturated fatty acid (MUFA) increased significantly (P<0.05) and the content of PUFA decreased significantly (P<0.05). All in all, the lion head in the cooking process decreased fat content, fat moderate oxidation, fatty acid composition has changed.