To analyze the ethyl carbamate level in fermented foods and the dietary intake of residents in Hangzhou, and to assess the risk.Methods Based on the data of fermented food consumption and the results of 373 food samples collected in Hangzhou in 2014, the residents' intake of ethyl carbamate was obtained. The risk of dietary intake of ethyl carbamate was assessed. Results Ethyl carbamate was detected in 160 of 373 samples(42.9%) from 8 categories of food. Yellow wine samples were all positive and the detection rates of fermented red beancurd, white spirit, medicinal wine, cooking wine were all above 80%. The levels of ethyl carbamate in fermented flour products, fermented dairy products, fermented bean products (except preserved beancurd), fermented tea, beer and vinegar were all below the detection limit. In accordance with the mean value of food consumption estimates, the average ethyl carbamate exposure of Hangzhou residents from fermented foods were 0.076 4 μg/kg BW per day and the margin of exposure (MOE) value was 3 932. The high exposure in Hangzhou residents were 0.309 3 μg/kg BW per day and the MOE value was 970.Conclusion The average dietary ethyl carbamate exposure of Hangzhou residents from fermented foods exceeded the point of a public health concern, and more attention should be paid to the consumers with high exposure to ethyl carbamate.