Liuzhou river snail rice noodle is a local characteristic food of Liuzhou with fresh, spicy, sour and “smelly”. With the rapid development of pre-packaged river snail rice noodle, the concerns such as unstable quality and inconsistent standards have begun to emerge. The quality and unique flavor of Liuzhou river snail rice noodle are closely related to the flavor substances of its raw materials. The detection and analysis of its flavor substances is one of the key factors to measure the quality of river snail rice noodle. In this paper, based on the features of flavor substances of raw materials such as snails, sour bamboo shoots and chili oil in Liuzhou snail powder, the sources of its flavor substances were reviewed mainly according to the current research on river snail rice noodle and the related techniques of flavor substances detection. The effects of flavor substances of raw materials and excipients were systematically expounded. The development prospect of common detection techniques of flavor substances in the analysis of flavor substances and the key flavor substances of raw materials and excipients were further reviewed. The disadvantages of the research on the flavor substances of were pointed out, and the future research direction of its flavor substances was put forward, aming to provide theoretical support for the improvement, standardization and development of new products of Liuzhou river snail rice noodle.