Objective To investigate the residue of chloramphenicol in cooked meat products in Liaoning province and provide scientific data for regulatory authorities.Methods 162 samples were collected using stratified random sampling from 5 cities from Liaoning province.LC-MS-MS method was used according to the inspection standard with m-chloramphenicol as the internal standard.The detection rates were compared by χ2 analysis and P<0.05 was considered as statistical different.Results Chloramphenicol was detected in 40 out of 162 samples,and the detection rate was 24.7%.Detection rate was statistical difference among cites and food categories.Conclusion The situation of chloramphenicol residue in cooked meat products is serious and should arouse concerns of regulatory authorities.