In Hokkien-speaking areas, Q (Chinese: 𩚨; Pe̍h-ōe-jī: khiū) is a culinary term for the ideal texture of many foods, such as noodles, boba,[1][2][3][4][5] fish balls and fishcakes.
[6] Sometimes translated as "chewy", the texture has been described as "The Asian version of al-dente ... soft but not mushy.
[7] The term originates from the Hokkien khiū (𩚨),[8][9] which has a sound similar to the letter "Q" in English, and has since been adopted by other forms of Chinese, such as Mandarin.
[11] "Q" in Sinitic languages has several other meanings, such as a shorthand for the English word "cute".
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