Abstract: Traditional sourdough, as a natural starter culture, features microbial communitie s and flavor profiles that are pivotal determinants of quality in fermented cereal-based pro ducts. Lactic acid bacteria and yeasts represent the primary microorganisms in sourdough, capable of producing a wide array of flavor metabolites such as alcohols, aldehydes, ester s, ketones, organic acids, and phenolic derivatives. The microbial composition of sourdoug h significantly influences the flavor characteristics of both sourdough and Chinese steamed bread. This review examines the predominant microorganisms (lactic acid bacteria and yeas ts), flavor compounds, and their interconnections with the flavor profile of Chinese steame d bread. Furthermore, future research directions are proposed. The objective is to offer a r eference for investigating flavor compounds and their biosynthetic pathways, while establis hing a foundation for the precise regulation of Chinese steamed bread flavor.