Ni boiled crabs with ginger, purple perilla, Chinese cinnamon and salt; when the water boiled, the whole thing was stirred, and when it boiled again the crabs were ready to eat. He stressed that they should be eaten as soon as they were boiled, and only a one-person portion--two crabs--should be cooked at a time; one should not put them on until one was ready to eat.
倪瓚以生薑、紫蘇、桂皮、鹽與蟹同煮，並強調蟹要現煮現吃，一個人份，每次煮兩隻，想吃再煮。