Amy Qin discovers the unique texture known as ‘Q’ that’s highly sought after in Taiwanese cuisine, from fish balls to bubble milk tea

Independent
Date: November 3, 2018

‘When you eat it, you will be in a good mood,’ says a smiling vendor at Lehua Night Market ( Getty )

As dusk falls at Lehua Night Market, the fluorescent lights flicker on and the hungry customers start trickling in, anxious for a taste of the local delicacies that give this island its reputation as one of Asia’s finest culinary capitals.

Neatly arranged pyramids of plump fish balls. Bowls brimming with tapioca pearls bathed in lightly sweetened syrup. Sizzling oyster omelettes, hot off the griddle. Deep-fried sweet potato puffs, still dripping with oil.

Take a bite of any of these dishes and you’ll discover a unique texture. But how exactly do you describe that perfectly calibrated “mouthfeel” so sought after by local cooks and eaters alike?    [SOURCE]