Abstract: This study investigates the impact of varieties and anatomical parts on the quality characteristic of chicken, with the aim of providing a reference for the selection of chicken and the assessment of edible quality in the processing of Chinese meat products. Yellow-feathered broiler, spent laying hen and Jianmen native chicken were selected for this particular research to comparatively analyze the differences in their food quality, basic nutritional composition and microstructure differences of chicken meat. It elucidated the influence of varieties and parts of the characteristic chicken on the quality characteristics of characteristic chicken meat. The results indicated that, in terms of breed, spent laying hen of their legs had the greatest hardness and shear force values, as well as the highest protein and moisture contents. The amino acids content and equivalent umami concentration (EUC) values were significantly higher relative to those of yellow-feathered broiler (P<0.05), while the inosine monophosphate in the breast muscle was the highest at 235.53 g/100g. This indicated that the spent laying hen is rich in taste-active compounds, contributing to a prominent umami taste. The yellow -feathered broiler exhibited the highest fat content (1.93 g/100 g), with orderly arranged myofibrils and well-organized sarcomeres. While the Jianmen native chicken had the lowest hardness and shear force values, while the glutamic acid content and EUC values were significantly higher than those of the other two chicken meat types (P<0.05). With respect to the muscle parts, in comparison to the breast muscle, the thigh muscle had higher contents of fat and moisture. The muscle fibers in the leg meat of yellow-feathered broiler and spent laying hen have a larger diameter and lower density, and a high shear force values, resulting in lower tenderness. In conclusion, the chicken variety had a significant impact on the nutritional components and microstructure of chicken meat. The Jianmen native chicken meat stood out with the best tenderness, elevated levels of umami amino acids, and excellent edible quality, offering clear advantages in chicken meat type. Meat from the spent laying hen was relatively tender yet nutrient-dense, while the yellow-feathered broiler meat had the highest fat content, whilst really tender and juicy.