Q texture

In Hokkien-speaking areas, Q (Chinese: 𩚨; Pe̍h-ōe-jī: khiū) is a culinary term for the ideal texture of many foods, such as noodles, boba,^{[1][2][3][4][5]} fish balls and fishcakes.^[6] Sometimes translated as "chewy", the texture has been described as "The Asian version of al-dente ... soft but not mushy."^[7] Another translation is "springy and bouncy".^[6] It also appears in a doubled, more intense form, "QQ".^[7]

Mochi is an example of a food with the chewy Q texture.

Tapioca balls in boba milk tea is another example.

The term originates from the Hokkien khiū (𩚨),^[8][9] which has a sound similar to the letter "Q" in English, and has since been adopted by other forms of Chinese, such as Mandarin.^[10] The use of the letter "Q" to represent khiū (𩚨) may have originated in Taiwan, but it is also widely used in Chinese-speaking communities outside of Taiwan.^[11]

"Q" in Sinitic languages has several other meanings, such as a shorthand for the English word "cute".^[11]