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Q Texture
In Taiwan, Q () is a culinary term for the ideal texture of many foods, such as noodles or boba, and fish balls and fish cakes. Sometimes translated as "chewy", the texture has been described as "The Asian version of al-dente ..soft but not mushy." Another translation is "springy and bouncy". The term originates from the Taiwanese Hokkien Taiwanese Hokkien () (; Tâi-lô: ''Tâi-uân-uē''), also known as Taigi/Taigu (; Pe̍h-ōe-jī/Tâi-lô: ''Tâi-gí / Tâi-gú''), Taiwanese, Taiwanese Minnan, Hoklo and Holo, is a variety of the Hokkien language spoken natively by about 70% ... word khiū (), which has a sound similar to the letter Q in English, and has since been adopted by other forms of Chinese, such as Mandarin. It also appears in a doubled more intense form, "QQ". References Culinary terminology Taiwanese cuisine {{Taiwan-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mochi
is a Japanese rice cake made of , a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called . While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time. Mochi is a multicomponent food consisting of polysaccharides, lipids, protein, and water. Mochi has a heterogeneous structure of amylopectin gel, starch grains, and air bubbles. The rice used for mochi has a negligible amylose content and a high amylopectin level, producing a gel-like consistency. The protein content of the japonica rice used to make mochi is higher than that of standard short-grain rice. Mochi is similar to , but is made by pounding grains of rice, while dango is made with rice flour. History The process of steaming glutinous rice and making it into a paste is consid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taiwan
Taiwan, officially the Republic of China (ROC), is a country in East Asia, at the junction of the East and South China Seas in the northwestern Pacific Ocean, with the People's Republic of China (PRC) to the northwest, Japan to the northeast, and the Philippines to the south. The territories controlled by the ROC consist of 168 islands, with a combined area of . The main island of Taiwan, also known as ''Formosa'', has an area of , with mountain ranges dominating the eastern two-thirds and plains in the western third, where its highly urbanised population is concentrated. The capital, Taipei, forms along with New Taipei City and Keelung the largest metropolitan area of Taiwan. Other major cities include Taoyuan, Taichung, Tainan, and Kaohsiung. With around 23.9 million inhabitants, Taiwan is among the most densely populated countries in the world. Taiwan has been settled for at least 25,000 years. Ancestors of Taiwanese indigenous peoples settled the isla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noodles
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, Indonesian noodles, Japanese noodles, Korean noodles, Vietnamese noodles, and Italian pasta) and made into a variety of shapes. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage or dried and stored for future use. Etymology The word for noodles in English, was borrowed in the 18th century from the German word ''Nudel''. History Origin The earliest written record of noodles is fou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boba Tea
Bubble tea (also known as pearl milk tea, bubble milk tea, tapioca milk tea, boba tea, or boba; , ) is a tea-based drink that originated in Taiwan in the early 1980s. Taiwanese immigrants brought it to the United States in the 1990s, initially in California through regions like Los Angeles county, but has likewise spread to other countries where there is a large East Asian diasporic population. Bubble tea most commonly consists of tea accompanied by chewy tapioca balls ("boba" or "pearls"), but it can be made with other toppings as well, such as grass jelly, aloe vera, or red bean. It has many varieties and flavors, but the two most popular varieties are pearl black milk tea and pearl green milk tea ("pearl" signifies the tapioca balls at the bottom). Description Bubble teas fall under two categories: teas without milk and milk teas. Both varieties come with a choice of black, green, or oolong tea as the base. Milk teas usually include powdered milk or fresh milk, but may al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Ball
Fish balls are rounded meat balls made from fish paste which are then boiled or deep fried. Similar in composition to fishcake, fish balls are often made from fish mince or surimi, salt, and a culinary binder such as tapioca flour, corn, or potato starch. Fish balls are popular in East and Southeast Asia, where they are eaten as a snack or added to soups or hotpot dishes. They are usually attributed to Chinese cuisine and the fish ball industry is largely operated by people of Chinese descent. European versions tend to be less processed, sometimes using milk or potatoes for binding. Nordic countries also have their own variation. Production There are two variants of fish balls, each differing in its textures, production method, and primary regions of production: Asia While the ingredients and methods are similar between countries, differences can be noted in terms of elasticity, colour, and flavour. Fish balls in Hong Kong and the Philippines can be more firm, darker, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Al Dente
In cooking, al dente () describes pasta or rice that is cooked to be firm to the bite. The etymology is Italian "to the tooth". In contemporary Italian cooking, the term identifies the ideal consistency for pasta and involves a brief cooking time. ''Molto al dente'' is the culinary term for slightly undercooked pasta. Undercooking pasta is used in the first round of cooking when a pasta dish is going to be cooked twice. According to the American Diabetes Association, pasta that is cooked ''al dente'' has a lower glycemic index than pasta that is cooked soft. When cooking commercial pasta, the ''al dente'' phase occurs right after the white of the pasta center disappears. See also *Food science *Molecular gastronomy Molecular gastronomy is the scientific approach of nutrition from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ... * Culina ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taiwanese Hokkien
Taiwanese Hokkien () (; Tâi-lô: ''Tâi-uân-uē''), also known as Taigi/Taigu (; Pe̍h-ōe-jī/Tâi-lô: ''Tâi-gí / Tâi-gú''), Taiwanese, Taiwanese Minnan, Hoklo and Holo, is a variety of the Hokkien language spoken natively by about 70%+ of the population of Taiwan. It is spoken by a significant portion of Taiwanese people descended from immigrants of southern Fujian during the Qing dynasty. It is one of the national languages of Taiwan. Taiwanese is generally similar to spoken Amoy dialect, Amoy Hokkien, Quanzhou dialect, Quanzhou Hokkien, and Zhangzhou dialect, Zhangzhou Hokkien, as well as their dialectal forms used in Southeast Asia, such as Singaporean Hokkien, Penang Hokkien, Philippine Hokkien, Medan Hokkien, & Southern Peninsular Malaysian Hokkien. It is Mutual intelligibility, mutually intelligible with Amoy dialect, Amoy Hokkien and Zhangzhou dialects, Zhangzhou Hokkien at the mouth of the Jiulong River (九龍) immediately to the west in mainland China and wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Reduplication
In linguistics, reduplication is a morphological process in which the root or stem of a word (or part of it) or even the whole word is repeated exactly or with a slight change. The classic observation on the semantics of reduplication is Edward Sapir's: "generally employed, with self-evident symbolism, to indicate such concepts as distribution, plurality, repetition, customary activity, increase of size, added intensity, continuance." Reduplication is used in inflections to convey a grammatical function, such as plurality, intensification, etc., and in lexical derivation to create new words. It is often used when a speaker adopts a tone more "expressive" or figurative than ordinary speech and is also often, but not exclusively, iconic in meaning. Reduplication is found in a wide range of languages and language groups, though its level of linguistic productivity varies. Reduplication is found in a wide variety of languages, as exemplified below. Examples of it can be found at ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culinary Terminology
Culinary arts are the cuisine arts of food preparation, cooking and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks, although, at its most general, the terms culinary artist and culinarian are also used. Table manners (the table arts) are sometimes referred to as a culinary art. Expert chefs are in charge of making meals that are both aesthetically beautiful and delicious, which requires understanding of food science, nutrition, and diet. Delicatessens and relatively large institutions like hotels and hospitals rank as their principal workplaces after restaurants. History The origins of culinary arts began with primitive humans roughly 2 million years ago. Various theories exist as to how early humans used fire to cook meat. According to anthropologist Richard Wrangham, author of ''Catching Fire: How Cooking Made Us Human'', primitive human ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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