QQ is an interesting term when it comes to noodles. Michelin defines it as “QQ is the bounciness associated with fresh handmade fishballs, glutinous rice balls, and certain types of noodles. The term originated from Taiwan, where Q sounds similar to the local word for “chewy”, but it’s evolved to mean a little more than that.”
© Hans Lienesch and The Ramen Rater, 2002-2020. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used non-commercially, provided that full and clear credit is given to Hans Lienesch and The Ramen Rater with appropriate and specific direction to the original content. Products reviewed are copyrighted by their respective owners.