The　contents　of　lead,　cadmium　and　chromium　were　determined　for　22　kinds　of　foods　including　cereals,　vegetables,　beverage,　sea　foods　and　dairy　products　by　using　high　resolution　continuum　source　graphite　furnace　atomic　absorption　spectrometry　(HR-CS　GFAAS).　The　methods　for　sample　preparation,　digestion,　and　quantitative　analysis　were　established,　by　which　satisfying　analytical　precision　(RSD　=　1.3%-4.9%)　and　recovery　(95.1%-104.6%)　were　achieved.　The　results　indicated　that　the　contents　of　lead　in　tea　leaves　and　chromium　in　shellfish　were　much　higher　than　those　in　the　other　foods;　the　contents　of　cadmium　in　millet,　leek　and　shellfish　were　relatively　higher　than　the　others.　This　work　established　reliable　methods　for　quantitative　analysis　of　heavy　metals　in　foods,　which　provided　experimental　references　for　the　constitution　of　food　quality　and　safety　standards.　Meanwhile,　the　distributions　of　heavy　metals　in　foods　given　by　this　work　can　be　expected　to　enhance　the　consumers＇　consciousness　of　food　safety.