Abstract: As a widely popular cooking method, the core ingredient of hot pot, namely the hotpot base, plays a crucial role in daily cooking. Long-term consumption of hotpot base can lead to potential safety and health risks, since marketable hotpot base generally owns high contents of oil and sodium salt. Concurrently, rising demands for food health and dietary diversity of consumers are gradually increasing, thus impelling the development of processing and production for hotpot base toward a more healthy, diversified, and nutritious way. This review expounds the typical flavor compounds found in hotpot base and outlines current strategies for flavor enhancement. The oil substitution technologies in hotpot base have also been discussed, as well as the research progress on reducing salt content while maintaining hotpot base flavor by combining reducing salt and with enhancing the perception of saltiness. This paper aims to provide valuable references for research and development efforts focused on creating healthier hotpot base products within the broader context of public health and wellness.