The invention relates to a making method and an eating method for four hot pot taste seasonings. The making method comprises the following steps of: decocting spices such as gromwell, round cardamom fruit, tsaoko 
amomum fruit, resurrection lily, clove, 
amomum fruit, 
nutmeg, hawthorn, allspice, cumin, cinnamon, liquorice, fenugreek 
lysimachia, dahurian 
angelica root, jasmine, 
lysimachia sikokiana, nard, 
tangerine peel, Indian 
long pepper, anise, 
myrcia, Mongolian thyme 
herb, 
cyperus rotundus, fructus amomi rotundus, purple perilla, costustoot, fennel, grosvener 
siraitia, galangal and lemon grass, and ingredients such as 
beef tallow, colleseed oil, Pixian spicy bean, fermented soya beans, cooking 
wine, chili like the magnetic defang, dry pod pepper, ginger, garlic, green Chinese onion, pepper, black pepper, 
crystal sugar, white 
sugar, chicken 
powder, aginomoto, salt, fresh soup and fermented glutinous rice according to a proportion to prepare a special hot spot material, and respectively extracting. The hot pot taste seasonings are suitable for 
cooking methods such as stir-frying, frying, mixing, 
steaming, simmering, dipping, stewing, and stewing in soy sauce. The eating method is the same as that of soup-free hot spot dishes; and the hot pot taste seasonings are convenient to use, namely a proper amount of 
seasoning is added when dishes are cooked, and a mode of 
scalding in soup in the traditional hot spot is not needed.