The contents of lead, cadmium and chromium were determined for 22 kinds of foods including cereals, vegetables, beverage, sea foods and dairy products by using high resolution continuum source graphite furnace atomic absorption spectrometry (HR-CS GFAAS). The methods for sample preparation, digestion, and quantitative analysis were established, by which satisfying analytical precision (RSD=1.3%～4.9%) and recovery (95.1%～104.6%) were achieved. The results indicated that the contents of lead in tea leaves and chromium in shellfish were much higher than those in the other foods; the contents of cadmium in millet, leek and shellfish were relatively higher than the others. This work established reliable methods for quantitative analysis of heavy metals in foods, which provided experimental references for the constitution of food quality and safety standards. Meanwhile, the distributions of heavy metals in foods given by this work can be expected to enhance the consumers’ consciousness of food safety.