The invention discloses a hot pot condiment with sour soup. The hot pot condiment is made from, by weight, 60-120 parts of pickled Chinese cabbages, 40-100 parts of tomatoes, 2-8 parts of a thick broad-bean sauce, 3-10 parts of pricklyash peel, 2-8 parts of fructus piperis nigri, 5-20 parts of ginger, 2-8 parts of Chinese star anise, 2-8 parts of bay leaves, 3-10 parts of radix aucklandiae and fructus amomi, 2-8 parts of cinnamon bark, 3-10 parts of semen sterculiae lychnophorae, 5-20 parts of radix angelicae sinensis, 40-100 parts of vegetable oil, 2-8 parts of monosodium glutamate and 2-8 parts of salt. The hot pot condiment is sour, refreshing and delicious in taste, is free from beef tallow pigment, and is beneficial for bodies after being used for cooking vegetables often.