Abstract: The air samples of residential kitchen were collected using XAD-2 adsorption tubes and glass fiber filters, extracted with acetonitrile and separated on ZORBAX Eclipse PAH Rapid Resolution HD column (100 mm ×3.0 mm,1.8 μm), in which 15 polycyclic aromatic hydrocarbons (PAHs) prioritized for control by the US Environmental Protection Agency (US EPA) were determined by ultra-high performance liquid chromatography-fluorescence detector (UHPLC-FLD). Combined with the questionnaire survey, the potential factors influencing the generation of PAHs were analyzed using SPSS 26.0 software. As shown by the results, linear relationships between the corresponding peak areas and mass concentrations of 15 PAHs were kept in the range of 0.001-0.5 mg · L⁻¹, with detection limits of the method in the range of 0.09-1.46 ng · m⁻³. Test for recovery was made by the standard addition method, giving results in the range of 72.0%-98.8%, with RSDs (n=6) of the determined values less than 6.0%. The total mass concentrations of PAHs in the air of the surveyed residential kitchens were in the range of 117.1-919.1 ng · m⁻³. Compared with the cooking method of boiling, frying and stir-frying would generate more PAHs. Compared with cooking with olive oil, cooking with peanut oil would generate more PAHs. More PAHs were generated in residential kitchen with a higher average monthly oil usage.