A Taiwanese term for a springy, bouncy, pleasantly chewy texture.
Also: Q texture, khiu
QQ, or simply Q, is used in Taiwan and in other Chinese-speaking places to praise food that springs back when bitten. The letter stands in for a Taiwanese Hokkien word that has no standard written character. Tapioca pearls in bubble tea are the classic case. Fish balls, hand-pulled noodles, mochi, taro balls and rice cakes are also valued for it. The quality is prized much as Italians prize pasta that is al dente.