What You Need to Know
Rapid Maillard reactions between reducing sugars and amino acids generate melanoidins and flavor compounds, while lipid oxidation produces aldehydes and esters that contribute aroma. The addition of seasonings such as soy sauce, doubanjiang, or fish sauce alters ionic strength and pH, accelerating protein denaturation and surface browning without excessive oil oxidation. Ethanol from Shaoxing wine evaporates to form ethyl acetate esters, lowering the effective boiling point of water and extending the cooking window.
The Science
Primary Reaction
Maillard browning, lipid oxidation, and volatile aroma formation