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随着夜幕降临，乐华夜市的荧光灯渐渐闪烁起，饥肠辘辘的顾客们陆陆续续____地来到这里，急切渴望 着品尝到当地的美食，因为这些美食使得这座岛屿被誉为____ 亚洲美食胜地之一。
整齐排列成金字塔状的饱满__鱼丸。一碗碗充满__微甜糖水中的木薯__圆。从这些小吃里随便尝一口，你都会发现一种独特的口感__。但你该如何描述那种经过精心调配__的“口感“__”呢？滑溜__？有嚼劲？黏糊糊__？这些可算不上是烹饪___界最讨人喜欢__的形容词。
人气连锁茶饮店春水堂号称是台湾珍珠奶茶的发明者。该店的经理刘彦伶表示，“很难解释‘Q’到底是什么意思，基本上，它意味着有弹性，软糯，可伸缩的____。”
Q 的口感之于台湾人，犹如鲜味_之于日本人，有嚼劲___ 之于意大利人——既备受珍视，也必不可少。这种口感在非甜食__和甜食中都能找到，并且它最常被用来描述含有淀粉的食物，比如面条、木薯珍珠___和鱼丸。如果某样东西真的很耐嚼或特别的 Q，那么它就可以被称为 QQ。
台湾人对 Q 这种口感的喜爱从年幼时就开始了，当被问到 Q 的口感为什么对台湾人有如此大的吸引力时，小摊___老板路伟晨微笑着说，“很简单，当你吃到它时，你的心情会很好。”
随着夜幕降临，乐华夜市的荧光fluorescent灯渐渐闪烁flicker起，饥肠辘辘的顾客们陆陆续续trickling in地来到这里，急切渴望anxious for 着品尝到当地的美食，因为这些美食使得这座岛屿被誉为reputation as 亚洲美食胜地之一。
整齐排列成金字塔状的饱满plump鱼丸。一碗碗充满brim with微甜糖syrup水中的木薯tapioca圆。从这些小吃里随便尝一口，你都会发现一种独特的口感unique texture。但你该如何描述那种经过精心调配calibrated的“口感“mouth feel”呢？滑溜Slippery？有嚼劲Chewy？黏糊糊Globby？这些可算不上是烹饪culinary界最讨人喜欢flattering的形容词。
人气连锁茶饮店春水堂号称是台湾珍珠奶茶的发明者。该店的经理刘彦伶表示，“很难解释‘Q’到底是什么意思，基本上，它意味着有弹性，软糯，可伸缩的elastic。”
Q 的口感之于台湾人，犹如鲜味umami之于日本人，有嚼劲al dente 之于意大利人——既备受珍视，也必不可少。这种口感在非甜食savory和甜食中都能找到，并且它最常被用来描述含有淀粉的食物，比如面条、木薯珍珠tapioca pearls和鱼丸。如果某样东西真的很耐嚼或特别的 Q，那么它就可以被称为 QQ。
台湾人对 Q 这种口感的喜爱从年幼时就开始了，当被问到 Q 的口感为什么对台湾人有如此大的吸引力时，小摊stand老板路伟晨微笑着说，“很简单，当你吃到它时，你的心情会很好。”
day30 In Italy, ‘al dente’ is prized. In Taiwan, it’s all about food that’s ‘Q.’
在意大利，“有嚼劲”被视为珍宝；在台湾，它与一切“Q”的食物有关
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. 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”? 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. It’s “Q.”
“It’s difficult to explain what Q means exactly,” said Liu Yen-ling, a manager at Chun Shui Tang, a popular teahouse chain that claims to have invented tapioca milk tea in Taiwan. “Basically it means springy, soft, elastic.”
Q texture is to Taiwanese what umami is to Japanese and al dente is to Italians—that is, cherished and essential. The texture is found in both savory and sweet foods, and is most often used to describe foods that contain some kind of starch like noodles, tapioca pearls and fish balls. If something is really chewy or extra Q, then it could be called QQ.
Among Taiwanese, the appreciation for Q texture starts at a young age. Asked why Q texture was so appealing to Taiwanese, Lu Wei-chen, the owner of the stand, smiled and said, “It’s simple. When you eat it, you will be in a good mood.”