KNOW YOUR ‘MOUTHFEELS’
1 min readThe Chinese revere textures and sensations in the mouth just as much as they do flavour. This is not highbrow stuff; it is simply a part of the eating experience. By extension, hau gum (literally,’mouthfeel’) is a part of our everyday language, peppering our dinner conversations with apprecia-tive murmurs of how satisfyingly, and so on certain dishes are. Because there isn’t always an equivalent English term for the various categories of mouthfeel, we have tried our best to describe our favourite textures and sensations below. Our list is not exhaustive, but these mouthfeels are among the most common. Draw from them the next time you eat something with a particularly en-joyable or surprising texture and soon you too will be dropping the terms during meals with friends and family.
Foods are usually rich and’melt in the mouth’. They are sometimes even delicate enough to collapse at the slightest touch of your tongue. Think chocolate mousse, fluffy, buttery mash and crumbly shortbread. Try the potatoes in our Potato and Chicken Curry (here) and the pastry in our Pineapple Tarts (here) for some serious faa action.
