Hotpot condiment has high oil and fat contents. There is a contamination risk of plasticizer from composite materials in inner package.The work aims to investigate the effect of different packaging materials, filling temperature, storage temperature, and contact time on the migration of phthalate plasticizers, and put forward a scientific reference for the selection of packaging materials and filling process of hotpot condiment. The migration of phthalate plasticizers was qualitatively and quantitatively determined by GC-MS. In PA/PE composite material which was usually used as hotpot packaging, the migration of phthalate plasticizers was more obvious than that in PA/PP, PET/PA and BOPA/PE packaging. The migration of phthalate plasticizers increased with the filling temperature, storage temperature and storage time. Different filling temperature and storage temperature had more significant influence on the migration of phthalate plasticizers. DBP and DEHP were the most likely to migrate from packaging to hotpot condiment, while other indicators were not detected. In conclusion, the packaging materials, filling temperature, storage temperature and storage time could significantly affect the migration of phthalate plasticizers to hotpot condiment in direct contact. In the respect of reducing the migration of phthalate plasticizers, it is suggested to avoid using PA15/PE65 as the inner packaging material of hotpot condiment, keep the maximum filling temperature below 70 ℃, store the hotpot condiment at low temperature and use it as soon as possible.