The components of essential oil and fat in different parts of Chinese spicehush (Lindera communis) were extracted and analyzed. By comparing the essential components, it was found that the essential oil content in different parts of the tree was peel > fruit > twig> branch > leaf > kernel, and the highest content was up to 8.0 mL·kg-1 in peel. The glaucic acid, 1H-Cycloprop [e] azulene, decahydro-1, 1, 7-trimethyl-4-methylene-, [1aR-(1a.α., 4a. α., 7.α., 7a.β), 7b.α.)] and caryophyllene oxide were the major components of the essential oils. The oil contents of the fruit, peel and kernel were 45.2%, 39.1% and 60.4% respectively. The main fatty acid compositions of the fruit were lauric acid (44.77%), decanoic acid (12.92%), oleic acid (10.91%), 11-oleic acid (9.84%), palmitic acid (6.91%), and linoleic acid (5.12%). The unsaturated fatty acid content in the peel is higher, and the total content of 11-oleic acid (28.06%), oleic acid (27.02%), linoleic acid (13.50%), palmitoleic acid (7.84%) is 76.42%. Lauric acid (72.07%) and decanoic acid (21.13%) were the two main fatty acid compositions in kernels, which were accounted for 93.20% of total fatty acids. After the oil was extracted, the protein was richer in kernel cake than in other samples, and the content was 41.56 g·100 g-1. In this paper, the main oils from L. communis were analyzed, and the results could be used to lay a basis for the comprehensive utilization of L. communis.