In the Maillard reaction, at high temperatures, fructose and glucose in the honey reacts with amino acids in the duck, producing a variety of new molecules that add flavor and color.

Maillard反应中，高温条件下果糖和葡萄糖在蜂蜜中同鸭肉里的氨基酸反应，生成多种新的分子，增加了菜肴的滋味和颜色。

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In the Maillard reaction, at high temperatures, fructose and glucose in the honey reacts with amino acids in the duck, producing a variety of new molecules that add flavor and color.

Maillard反应中，高温条件下果糖和葡萄糖在蜂蜜中同鸭肉里的氨基酸反应，生成多种新的分子，增加了菜肴的滋味和颜色。

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