Q texture

Hokkien culinary term for the ideal texture of chewy foods

In Hokkien-speaking areas, Q is a culinary term for the ideal texture of many foods, such as noodles, boba, fish balls and fishcakes. Sometimes translated as "chewy", the texture has been described as "The Asian version of al-dente ... soft but not mushy." Another translation is "springy and bouncy". It also appears in a doubled more intense form, "QQ".

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