The crystallization of honey is due to the crystallization property of glucose in honey. Under suitable conditions, the small crystal nucleus of glucose in honey will gradually increase, grow into crystal mother, connect with each other, and precipitate very slowly, and finally the honey will crystallize into a whole. At this time, other substances in honey become a very thin layer, which is wrapped around glucose crystals and caked. Crystallization is a normal physical phenomenon and cannot be used to judge whether honey is true or false.