Objective: To explore the relationship between dietary factors and the incidence of esophageal cancer in the Chinese population. Methods: Published literature in databases such as CNKI, VIP, Wanfang, and other databases were searched for eligible studies from 2011 to 2021. The literature on the relationship between dietary factors and esophageal cancer was collected. We combined both odds ratios (OR) and 95% confidence interval (CI) by using Stata 12.0 software. Results: A total of 28 retrospective studies were included, with a total of 6 668 patients in the case group and 9 468 patients in the control group. The meta-analysis results showed that the OR values (95% CI) of cigarette smoking, pickled food, moldy or spoiled food, overeating, drinking unboiled water, smoked and roasted food, fried food, spicy food, salty food, irregular diet, dry and hard food, alcohol drinking, quick eating, eating hot food were all greater than 1. The OR values (95% CI) of having meals on time, frequently eating meat, eggs and milk, vegetables, and fruits were all less than 1. The OR values (95% CI) of tea drinking were not statistically significant. The sensitivity analysis and publication bias detection results indicated that our findings were of robustness and less affected by publication bias. Conclusion: The risk factors of esophageal cancer include cigarette smoking, pickled food, moldy or spoiled food, overeating, drinking unboiled water, smoked and roasted food, fried food, spicy food, salty food, irregular diet, dry and hard food, alcohol drinking, quick eating, eating hot food, while the protective factors of esophageal cancer include having meals on time, frequently eating meat, eggs and milk, vegetables, and fruits. The relationship between tea drinking and esophageal cancer is still unclear.