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Celestial Banquet

Book by Roselle Lim · 12 quotes · Asian Fantasy, Asian Food, Goddess

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Celestial Banquet Quotes

“Temperance took Baba's wok away. I had cradled it so many times when I was lonely or needed my father. It allowed me to be fooled into thinking I wasn't alone; otherwise, I was like any other impoverished orphan in Lupong. It was my father's legacy. No, I was his legacy. Baba would have wanted my team to advance to the feast. He always insisted that I needed nothing but my memories of him to keep his spirit alive.”

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“Once the soup stock was underway and infused with the desert silkie chicken, I dipped my spoon into the bubbling broth to test it. Warmth filled my stomach as I sipped. The rich, gamey flavor of the chicken rose above the simmering spices. A pleasant numbness tickled my tongue, and a puff of smoke emerged from my nostrils. The spiciness had a sour, savory dynamic that, combined with the ingredients I'd chosen, created a wonderfully complex profile.”

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“Folks could claim they served their dishes to dignitaries, kings, and empresses, but few had the impact of cooking for immortals. And it wasn't only the honor that drew people to the banquet, it was its life-changing prize. The winners of the Celestial Banquet would each receive a priceless gift: a peach of immortality. Three vertical banners in shades of jeweled green bearing the names of the major gods unfurled next--- Luck, Temperance, and Indulgence. Everyone on the Continent worshipped the gods. They presided over our world but only came down every ten years for the competition-- a legendary celebration of the vanquishing of Death. They were the arbiters of taste. Not only did they shape the culinary landscape, but their choice of whom to award the peaches had a far-reaching impact--- the valuable prize provided the winning team the bargaining power to defend. For me, it would mean making my dreams a reality and honoring my father's dying wish.”

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“I turned to my kitchen to put the final touch on my dish--- a splash of black aged vinegar to the broth. The acidity provided a better balance in the overall flavor. Black pieces of the desert silkie floated like ebony islands against the rich cinnabar shade of the hot pot broth. Amidst the bubbling broth, the vegetables--- deep green leaves with orange, dark pink, and light green blossoms--- created a kaleidoscope of tropical colors. It told a visual story of Lupong surrounded by the turbulent Singing Sea--- how the humble Peninsula was a vibrant place, despite the Continent's view that it was a desolate backwater. It was the defiant testament that we existed. Our sovereignty was important, and the Empress had no right to invade our land and our home. This dish was a reminder that winning the peaches of immortality would mean freedom for the Peninsula. I wanted the Empress to eat my defiance.”

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“A steaming bowl of conpoy and mustard-green congee revived my senses. Pungent cilantro leaves and golden-fried minced garlic accented the surface of the rice porridge. I dipped my wide ceramic spoon into it and tested the consistency. The rice grains had popped enough to form a silky, creamy texture. The hint of white pepper created a perfectly balanced song on my tongue.”

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“The plate features seared sea serpent with poached meadow flower breams." The acidic bath method had worked. The flesh of the sea serpent had transformed yet again and changed to a very iron-rich deep red. The taste was reminiscent of fatty tuna, with a stronger metallic edge. I'd set the filets in shallow clay bowls and bathed them in a marinade made of coriander, minced ginger, chilies, kalamansi, and my signature soy sauce. I'd toasted black sesame seeds and combined them with crushed pink peppercorns as a rub--- the crust to create a contrast for the tender, almost jellied meat underneath. On the side, I added the poached filets of meadow flower breams in a rich golden sauce with singing carp caviar.”

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“After charring the thousand dragon's tea to ash, I steeped it with a silkie chicken, dried cloud's ear mushrooms, scallions, and cured, salted fish. Making a few adjustments, I added in some pungent star anise, purple scallions, scorpion chilis, and black garlic. As if I were a witch, I concocted the most powerful brew--- a potent broth to steam the rice, a punch to the tongue and teeth.”

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“A league of dragons emerged from the steam, all in a white, cloudy vapor. They flew upward to the sky. The fragrance of the tea reminded me of the high altitudes of the mountain, the blooming peonies from the rooftop garden, and the brininess of the Singing Sea. The intoxicating taste introduced an umami flavor I'd never experienced in any drink. The punch from its intensity matched my first taste of flame song whiskey and its richness, that of the most pungent king oyster mushrooms.”

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“Pubu embodied femininity--- a perfect powdered face, poppy-red lips, painted brows, and a pleasing form doused in patchouli and amber. Jingling jade and gold bracelets encircled slender white wrists. A pink lotus flower opened and reopened at the crown of her ink-black upswept hair. Mist and waterfall spray covered her low-cut pale blue silk gown while enchanting golden, white, and red goldfish swam along the fabric, bobbing in constant motion.”

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“Pubu is the waterfall minor goddess and her familiar is the fantail goldfish. She is the only minor goddess, though it is rumored that two others have faded into memory. She prides herself in her unparalleled beauty and sharp mind. Though she has many mortal male admirers, she prefers immortal company. Her latest failed dalliance with Senlin left her in a precarious position for the upcoming banquet. -- CONCERNING MINOR GODS, EIGHTH SCROLL, GREAT LIBRARY OF XIANLING”

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“I poured the silvery whites over my broth and used my chopsticks to make a mass of shimmering ribbons until the sauce transformed into a galaxy of miniature birds. I split the pot into three tureens--- one for Indulgence, his dragon, and one for the Empress. The garnishing sauce was done. As for the omurice, it'd be far more elaborate. I piled the fried rice into two separate mountains, ready for their canopy of gold. The trick was to cook the omelet evenly and then twirl it onto the rice, making a beautiful swirled blanket on top. I made a spicy gravy to dribble over it to give it a shine, and the final garnish was minced spring onions. The emerald green contrasted against the golden omelet.”

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