Q texture
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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". The term originates from the Hokkien ( ), which has a sound similar to the letter "Q" in English, and has since been adopted by other forms of Chinese, such as Mandarin. The use of the letter "Q" to represent ( ) may have originated in Taiwan, but it is also widely used in Chinese-speaking communities outside of Taiwan.
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". The term originates from the Hokkien ( ), which has a sound similar to the letter "Q" in English, and has since been adopted by other forms of Chinese, such as Mandarin. The use of the letter "Q" to represent ( ) may have originated in Taiwan, but it is also widely used in Chinese-speaking communities outside of Taiwan.
References
Text derived from https://en.wikipedia.org/w/index.php?oldid=1368625255 under CC BY-SA 4.0; modifications have been made.
