Last updated Apr 18, 2026
Hokkien culinary term for the ideal texture of chewy foods
Technical
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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Food processor for chopping, pureeing, dough, forcemeat
Covers foundational techniques including global spice applications.
Definitive cultural and historical food reference
Step-by-step visual guide to professional lamination methods
Comprehensive guide to curing, smoking, and preserving meats.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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