Cooking　fume　is　regarded　as　one　of　the　main　sources　of　urban　atmospheric　volatile　organic　compounds　(VOCs)　and　its　chemical　characteristics　would　be　different　among　various　cooking　styles.　In　this　study,　VOCs　emitted　from　four　different　Chinese　cooking　styles　were　collected.　VOCs　concentrations　and　emission　characteristics　were　analyzed.　The　results　demonstrated　that　Barbecue　gave　the　highest　VOCs　concentrations　(3494　+/-　1042　mu　g/m(3)),　followed　by　Hunan　cuisine　(494.3　+/-　288.8　mu　g/m(3)),　Home　cooking　(487.2　+/-　139.5　mu　g/m(3)),　and　Shandong　cuisine　(257.5　+/-　98.0　mu　g/m(3)).　The　volume　of　air　drawn　through　the　collection　hood　over　the　stove　would　have　a　large　impact　on　VOCs　concentration　in　the　exhaust.　Therefore,　VOCs　emission　rates　(ER)　and　emission　factors　(EF)　were　also　estimated.　Home　cooking　had　the　highest　ER　levels　(12.2　kg/a)　and　Barbecue　had　the　highest　EF　levels　(0.041　g/kg).　The　abundance　of　alkanes　was　higher　in　Home　cooking,　Shandong　cuisine　and　Hunan　cuisine　with　the　value　of　59.4%-63.8%,　while　Barbecue　was　mainly　composed　of　alkanes　(34.7%)　and　alkenes　(39.9%).　The　sensitivity　species　of　Home　cooking　and　Hunan　cuisine　were　alkanes,　and　that　of　Shandong　cuisine　and　Barbecue　were　alkenes.　The　degree　of　stench　pollution　from　cooking　fume　was　lighter.　(C)　2016　Elsevier　Ltd.　All　rights　reserved.