현대 중국어 식감(食感) 표현 연구

초록

This study aims to examine how modern Chinese speakers perceive, evaluate, and linguistically express food texture. To this end, restaurant review texts from various Chinese platforms were collected and analyzed. Texture-related expressions were categorized into six physical dimensions—surface, firmness, elasticity, viscosity, moisture, and temperature—as well as their composite forms. The analysis reveals that expressions of food texture in Chinese extend beyond sensory description and function as evaluative tools that reflect judgments about food quality and value. Particularly, lexical items such as 嫩 (tender), 脆 (crisp), and Q弹 (chewy and elastic) serve not only to describe tactile sensations but also to convey cultural and aesthetic evaluations. These findings suggest that food texture constitutes a significant dimension of Chinese culinary aesthetics and taste culture. This study contributes to the broader understanding of sensory language and demonstrates the potential of vocabulary research grounded in real-life discourse.

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