Mucorales are microbial weeds with dual impact on human health. They have significant roles in the preparation of traditional fermented soybean foods, but, under certain conditions, may cause human infections. Despite their ecological and clinical importance, the diversity and prevalence of mucoralean species in traditional fermented soybean foods remain largely unexplored. This study aims to investigate the presence and diversity of species involved in the spontaneous fermentation of soybean-based foods, with a particular focus on rural areas in China. Between November 2022 and February 2023, 56 fermented soybean-based food samples, including furu, douchi, and dajiang, were collected. Mucoralean fungi were isolated using the dilution plate method and identified to the species level through DNA sequencing of the internal transcribed spacer (ITS) regions of ribosomal DNA and the D1/D2 nuclear ribosomal large subunit. Mucorales were detected in all food samples, with a total of 13 species identified. Mucor circinelloides (31.46 %) and M. racemosus (29.78 %) emerged as the most frequently isolated species, followed by Rhizopus stolonifer (11.80 %), Actinomucor elegans (4.49 %), Mucor lusitanicus (5.06 %), M. pseudolusitanicus (6.74 %), M. phayaoensis (2.81 %), and M. plumbeus (2.25 %). Lichtheimia corymbifera (1.69 %), M. saturninus (1.12 %), M. irregularis (1.12 %), M. aff. tofus (1.12 %) and M. rongii (0.56 %)were detected at low frequencies. The findings contribute to a deeper understanding of the diversity, ecological roles, and potential health implications of Mucorales in the context of traditional fermented foods.