NYT: In Italy, ‘Al Dente’ Is Prized. In Taiwan, It’s All About Food That’s ‘Q.’

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?

Slippery? Chewy? Globby? Not exactly the most flattering adjectives in the culinary world.

Luckily, the Taiwanese have a word for this texture. Well, actually, it’s not a word, it’s a letter — one that even non-Chinese speakers can pronounce.