Abstract: 【Objective】 To explore the application of DNA barcoding technology in the authentication identification of common barbecued meat，which could provide molecular data and technical support for the market supervision department. 【Method】 A total of 33 barbecued meat ingredients were randomly collected from 4 different channels，including barbecue restaurants，canteens，supermarkets and online platforms. The mitochondrial cytochrome c oxidase subunit I gene（COI）and 12S rRNA sequences were obtained by PCR amplification sequencing technology，which were compared with NCBI-BLAST to identify these barbecue meat ingredients from the molecular perspective. By comparing with the product name，whether there was any phenomenon of counterfeiting was determined. 【Result】 The mitochondrial COI gene and 12S rRNA sequences of 28 barbecue meats were obtained with universal primers amplification，and the lengths of the sequences were 630 bp（encoding 210 amino acid residues）and 552 bp respectively. Through comparison and identification，the 28 barbecue meats were identified as Sus scrofa domesticus，Bos taurus，Bos indicus，Ovis aries，Anas platyrhynchos，Anser cygnoides domestics，Gallus gallus，Larimichthys polyactis and Dosidicus gigas，with a sequence similarity from 99.30% to 100.00%. The remaining 5 samples could not be accurately identified at the molecular level because they could not be amplified or their sequences presented double peaks. The phylogenetic tree was clearly divided into two branches，one comprising only Dosidicus gigas，representing the invertebrate group；the other comprising the remaining 8 species，together forming the vertebrate group. Among these 28 barbecue meats，a total of 9 samples did not match the actual species，all of which utilized cheap ingredients to pass off high-end goods. Among them，the adulteration rate was 100% for samples collected from canteen，40% for barbecue restaurants，while no adulteration was found in ingredients purchased from online platforms. 【Conclusion】 DNA barcoding technology，represented by mitochondrial COI gene and 12S rRNA sequences，enables rapid and accurate identification of common barbecue meats in the market，demonstrating broad application prospects.