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.