I Love QQ Food. Tang Yuen, Better Late than Never!

I love QQ food. I love Q food too.

Q is not a question. Q is a texture. Or as expressed much more succinctly and beautifully by Zoe Tribur in the Spring 2006 issue of Gastronomica

QQ is a unique oral sensation that
cannot be mistaken for any other. When you put something
in your mouth—cold or warm, salty or sweet, dry or wet,
it doesn’t matter—if the substance first pushes back as you
seize it with your teeth, then firms up for just a moment
before yielding magnanimously to part, with surprising ease
and goodwill, from the cleaving corners of your mandibles—
that is Q.

Many people do not like Q food. It is somewhat alien to the palate of the eater exposed solely to the foodways of the middle-class United States.

That’s okay. More for me. 🙂

I’ve found a recipe for a Q food served at the Winter Solstice way over on the other side of the world. Tang Yuen. It looks delicious. Yay, tang yuen!

It is a few days past the Winter Solstice, but better late than never. Perhaps this will be the start of a new tradition – our own post-Christmas Tang Yuen party!

Note: The article in Gastronomica on Q is downloadable as a PDF file. It is titled ‘Taste’ by Zoe Tribur and is definitely worth reading, for any gastro of any astral sphere.


5 thoughts on “I Love QQ Food. Tang Yuen, Better Late than Never!

  1. That really looks delicious. I’d like to invite you to take some time to drop by at Foodista and share this delicious recipe with us. We have launched an online food and cooking encyclopedia ala wikipedia. Add a recipe and you can win a $100 gift card to Sur la table. Don’t forget to register first so we know who to thank the recipe for. Thanks! See you there!

  2. Thanks for dropping by and using our Dong Zhi posting for reference. Glad to have you drop by. We notice that you have lots of food posting here. Maybe you want to consider joining Foodbuzz on the food community? You can email us at penangtuapui [at] gmail [do] com

  3. PenangTuaPui, that was a beautifully done post! And thank you for the invitation. 🙂

    thumbbook – the foodista site looks interesting, and I look forward to seeing how you grow it. I’m not much of a recipe-posting person myself at this point in time, but will stop by to visit!

  4. I just tried it through gmail, PenangTuaPui. I hope it worked.

    If not, you can try to contact me directly – the gmail address is listed on the lower lefthand side of the blog. 🙂

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