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.

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, fish balls and fishcakes. Sometimes translated as "chewy", the texture has been described as "The Asian version of al-dente ...

As a result, ingredients and spices vary from country to country, but bold flavors and balanced palettes flow through the region's borders. Southeast Asian cuisine is known to be a powerful balance, harmonizing deep salinity with floral sweetness and intense spice with lip-smacking acidity.