The posts above about texture and in particular Joon’s phrase “fun gummy chew” reminds me of an interesting recent article in Food & Wine about the importance of texture in Taiwanese food. To quote:
“Bouncy. Springy. Slippery. Chewy. Gummy. These are coveted sensations in the cuisine of Taiwan, described by the letter Q … When I wrote the cookbook The Food of Taiwan in 2015, I felt that people just learning about Taiwanese food could better appreciate many dishes if they understood the role that Q played in them.”
https://www.foodandwine.com/q-texture-in-taiwanese-food-8607858
