Raw drunken crabs are a traditional practice, which is more common in southern areas such as Shanghai and Jiangsu. It is a mixture of soy sauce, sugar, salt and yellow wine. Add the drunken crab juice, then wash the raw crabs and put them in the pickle. The traditional drunken crab tastes sweet and full of wine.

Cooked drunken crabs are rare, but they taste better. For example, Duan Yu, a famous chef in Beijing, made the first cooked drunken crab in the North School and cooked it in different seasons. Steamed with good June yellow or hairy crabs, and served with secret drunk crab juice. Compared with the traditional drunken crab juice, he added a lot of ginger and used Anhui yellow wine and Moutai to enhance the flavor. Duan Yu-cut cooked drunken crabs don't produce much juice and turn yellow like raw drunken crabs. The yellow meat of the cooked drunken crab becomes delicate and firm due to steaming, but it is fresh and tender. Compared with the running water of raw drunken crabs, crab roe tastes more like duck egg yolk with sand, delicate and fragrant. Moreover, due to the addition of a large amount of ginger and a small amount of Maotai, the original coldness of crabs has disappeared, and female friends can safely eat a few.