Flavors

👨‍🎓: "Teacher, I want to learn adjectives related to food."

👩‍🏫: "Why?"

👨‍🎓: "Sometimes when I eat at restaurants, I still don’t understand what people are talking about."

👩‍🏫: "Like what?"

👨‍🎓: "When we’re having Korean BBQ, some people like the bones in the pork belly. I asked them why, and they said it tastes...?"

👩‍🏫: "Ah! Crispy!"

Describing food with adjectives is a topic that even native speakers need to keep learning. It's normal not to understand—it happens to native speakers too. But it's okay! We'll gradually build up the vocabulary and usage together.

The basic tastes are: sour, sweet, bitter, and spicy.

In principle, these four tastes can be directly translated into English, and here are the foods that represent them:

• 酸 (Suān) Sour: Lemon 🍋

• 甜 (Tián ) Sweet: Candy 🍬

• 苦 (Kǔ ) Bitter: Bitter melon

• 辣(Là) Spicy: Chili 🌶️

  
  

  

  
  

But I've heard that there’s now also a taste called "umami."

For me, it's only found in certain specific foods, like very fresh seafood, kombu broth, and so on.

A good example of "umami" for me is the botan shrimp that sometimes appears in Japanese cuisine.

An American friend mentioned that some gravies also have "umami," but I haven't experienced this myself yet.

I asked some Taiwanese friends, and none of them have mentioned it before.

What do you all think?

Apart from these, I’ve also organized some common flavors and textures that come up in conversations about food with my Taiwanese friends: 味道 (Flavors)

• 鮮味(Xiānwèi) (Umami)：一種深層的美味，常見於海鮮、昆布、味精、柴魚高湯等。

  • A rich, savory taste found in seafood, kombu, MSG, and bonito broth.

• 腥味 (Xīngwèi)(Fishy/Meaty Odor)：魚類或內臟食物特有的氣味，可能帶有強烈的金屬或鐵銹感。

  • A strong odor found in seafood or animal organs, often metallic or bloody.

• 羊騷味 (Yáng sāo wèi)(Gamey/Muttony Smell)：羊肉特有的濃烈氣味，有些人會覺得刺鼻。

  • The strong and distinctive smell of lamb or mutton, which some find pungent.

• 嗆味 (Qiàngwèi) (Pungent/Sharp Flavor)：如芥末或辣根帶來的強烈刺激感。

  • A strong, sharp taste that causes a burning sensation, like wasabi or horseradish.

• 清爽 vs. 濃厚 (Light & Refreshing vs. Rich & Heavy)

  • 清爽(Qīngshuǎng) (Light & Refreshing)：味道輕盈，不油膩，如冷麵或柚子風味。

    • A light, refreshing flavor, often associated with cold noodles or citrusy dishes.

  • 濃厚 (Nónghòu) (Rich & Heavy)：味道濃郁、厚重，如濃湯或咖哩。

    • A deep, rich flavor, often found in thick soups or curries.

• 粒粒分明 vs. 黏稠 (Grainy vs. Sticky/Thick)

  • 粒粒分明 (Lì lì fēn míng) (Grainy & Separated)：如優質炒飯，米粒清晰分開。

    • Each grain is distinct, like in well-cooked fried rice.

  • 黏稠(Niánchóu) (Sticky/Thick)：如稀飯、納豆、山藥泥，帶有濃稠感。

    • Sticky or thick texture, found in congee, natto, or grated yam.

• 海苔(Hǎi tái) (Nori - Dried Seaweed)：帶有鹹味、濃郁的風味且酥脆。

  • Salty, flavorful, and crispy dried seaweed.

• 生魚片 (Shēng yú piàn)(Sashimi)：新鮮時帶有微脆的口感。

  • Fresh raw fish with a slightly firm and crisp texture.

• 手捲 (Shǒu juǎn)(Hand Roll)：海苔包覆餡料，帶來多層次口感。

  • A sushi roll wrapped in nori, offering multiple layers of texture.

• 茶碗蒸(Chá wǎn zhēng)（蒸蛋）(Chawanmushi - Steamed Egg Custard)：綿密、細膩的口感。

  • Smooth and silky steamed egg custard.

  
  

  

  
  

辛口 & 甘口 (Spicy vs. Sweet - Dry vs. Sweet in Alcoholic Beverages)

• 辛口 (Xīn kǒu)(Spicy/Dry)：帶有辣味或較低甜度的食物或飲品。

  • 酒 (Dry Alcoholic Beverages)：甜度低、酸度高、酒精濃度較高。

    • Low sweetness, high acidity, and strong alcohol content.

  • 咖哩 (Spicy Curry)：辛辣且帶刺激感。

    • Curry with a strong, spicy kick.

• 甘口 (Gān kǒu)(Sweet & Mild)：較溫和，帶有自然甜味的風味。

  • 酒 (Sweet Alcoholic Beverages)：較甜，口感圓潤、順口。

    • Sweeter, smoother alcoholic beverages with a more rounded taste.

  • 咖哩 (Mild Curry)：不辣，可能帶有微甜的口感。

    • Non-spicy curry with a mild, sometimes sweet taste.

特殊味道 (Distinctive Flavors)

• 澀味(Sè wèi) (Astringency)：由單寧造成，常見於未熟水果（柿子、香蕉、芒果）、紅酒、茶、葡萄皮。

  • Caused by tannins, found in unripe fruits, red wine, tea, and grape skins.

• 焦味(Jiāo wèi) (Burnt/Caramelized Flavor)：燒焦、烤焦或焦糖風味，如烤肉、焦糖布丁。

  • Burnt or caramelized taste, found in grilled meats or crème brûlée.

• 油耗味(Yóu hào wèi) (Rancid Oil Taste)：油脂變質或冷卻後的異味，如冷掉的炸物。

  • An off-putting taste from oxidized or cold fried foods.

• 麻味 (Má wèi)(Numbing Sensation)：來自花椒、麻辣火鍋的刺麻感。

  • A tingling or numbing sensation caused by Sichuan pepper or spicy hot pot.

• 順口(Shùn kǒu) (Smooth & Pleasant to Eat/Drink)：口感圓潤、不刺激，如醒酒後的紅酒變得順口。

  • Smooth and easy to eat or drink, like aged wine after aeration.

• 後味 (Hòu wèi)(Aftertaste)：吞嚥後殘留的味道，如甘甜、澀感、油膩等。

  • The lingering taste after swallowing, which can be sweet, astringent, or oily.

口感 (Textures)

• 嫩(Nèn)（細膩）(Tender & Delicate)：細緻、綿密，如茶碗蒸、豆腐。

  • Soft and delicate, like chawanmushi or tofu.

• 酥脆(Sū cuì) (Crispy & Crunchy)：如天婦羅、炸豬排，外酥內軟。

  • Crispy on the outside, soft inside, like tempura or tonkatsu.

• 脆 (Cuì)(Crunchy & Crisp)：如生菜沙拉、蓮藕片、蘿蔔。

  • Crisp texture found in fresh salads, lotus root slices, and radishes.

• Q彈(Q tán) (Chewy & Bouncy)：帶有嚼勁和韌性，如麻糬、年糕、烏龍麵。

  • Chewy and elastic, like mochi, rice cakes, and udon noodles.

• 濃稠 & 黏稠(Nóngchóu & Niánchóu) (Thick & Sticky)：如山藥泥、納豆、溫泉蛋。

  • Thick and sticky, as in grated yam, natto, or soft-boiled eggs.

• 油膩 (Yóu nì)(Greasy & Oily)：如豬腳、三層肉，油脂豐富。

  • Greasy, fatty texture found in pork knuckles and pork belly.

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