The New York Times
Date: Oct. 4, 2018
By: Amy Qin

Taiwanese tapioca for sale at the Lehua Night Market in Taipei. It has the prized “Q” texture of Taiwanese food.CreditCreditBilly H.C. Kwok for The New York Times

NEW TAIPEI CITY, Taiwan — 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 balls bathed in lightly sweetened syrup. Sizzling oyster omelets, 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 “mouth feel” so sought after by local cooks and eaters alike?    [FULL  STORY]