QQ

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    vivian chen

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    While we’re on the subject of boba, can we talk about texture. Taiwanese people have a word for a texture that’s similar to chewy, but with a little more bounce to it–k’iu. It sounds like the letter Q in English. If something has really good Q texture you call it QQ. (In Taiwanese you double a word for emphasis or to make something cute. It’s similar to adding -ito in Spanish or -ette in French.)

    Good boba is characterized by its flavor, but more importantly its Q factor. When one of my sisters or cousins finds a new boba spot, one of the first things they’ll remark on is the QQiness of the boba. If the boba isn’t fresh and QQ, forget about it. What else is QQ? Mochi, rice cake noodles, udon noodles are a few that come to mind.

    mochi (photo credit: nyt cooking)
    rice cakes (photo credit: din tai fung)
    Photo credit: The Foodie Takes Flight

    Writing about the tapioca pearls yesterday made me think of the people in my life that don’t eat certain foods because of their textures. I’m glad I’m not usually bothered by texture; it opens up so many food opportunities!

    10 responses to “QQ”

    1. Stacey Shubitz Avatar
      Stacey Shubitz

      I’ve wanted to try boba for quite some time, but I want to make sure that my first boba meets up to the hype. I worry about trying it locally. Will happily take any NYC, DC, or Philly boba recommendations if you have them.

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      1. vivian chen Avatar
        vivian chen

        I’ve never been to a shop in those cities but I think NYC has a Boba Guys and Tiger Sugar, both of which are good.

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        1. Stacey Shubitz Avatar
          Stacey Shubitz

          Thank you! I will hold onto this in my NYC file!

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    2. arjeha Avatar
      arjeha

      You’re making it more enticing to try. Need to look for a place where they have it.

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      1. vivian chen Avatar
        vivian chen

        Definitely don’t try it at Jack in the Box. 😄

        Liked by 1 person

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    3. Glenda Funk Avatar
      Glenda Funk

      Vivian,

      This is fascinating. Like you, I’m not turned off by texture of food. I’m a fan of variety.

      Liked by 1 person

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    4. Melanie White Avatar
      Melanie White

      From the phonetic pronunciation to the uses for boba, you had my juices flowing and this makes me want to walk down the street to our local bubble tea shop! You are so right about texture and I think it is an underappreciated feature of cuisine in the Western diet – textures make the experience of food so much more interesting.

      Liked by 1 person

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    5. Denise Krebs Avatar
      Denise Krebs

      Oh, I think I would love the idea of QQiness in Taiwanese cuisine. I love that springy chewiness of boba and other things you mention. That is two delicious posts in a row!

      Liked by 1 person

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    6. Lainie Levin Avatar
      Lainie Levin

      You had me at boba =))

      I love that there’s a word for that texture, and even more that you taught it to us. I’m an absolute, 100% sucker for that very feel. Rice cakes? Tteok-boki? Whatever it is…I’m HERE FOR IT.

      Now if you’ll excuse me, I have a bag of rice cakes in the freezer I might need to go find…

      Liked by 1 person

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      1. vivian chen Avatar
        vivian chen

        OMG–tteok-boki! So yummy.

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