Quotessence
Home / Quotes / Quote by Tao Lin

Quote by Tao Lin

“Laura was ten feet away, in a throne-like chair, facing Paul, but not looking at him, or anyone, it seemed. Paul openly stared at her for around ten seconds, to no response, then moved chips and guacamole onto his lap (partly because he felt anxious about Laura seeming to refuse to look at him) and focused on steadily eating while repeatedly thinking “eating chips and guacamole.”

Quote by Tao Lin

Book:Taipei

Work

Taipei

The story centers on Paul, a writer in his late twenties, who drifts through a series of social encounters, romantic entanglements, and drug-fueled experiences in contemporary New York. The narrative shifts between the city's art and party scenes and a trip to Taipei, where he confronts his family background and cultural identity. Written in a detached, observational style, the book explores themes of alienation, the search for meaning, and the blurred lines between connection and isolation in modern urban life. more

Author

Tao Lin
Tao Lin

Tao Lin is a contemporary Chinese novelist known for his minimalist style and introspective narratives. Born on July 2, 1983, he has gained significant attention for his work that often explores themes of alienation and the digital age. more

You May Also Like

“Oooh! What a vibrant, flaming red the spiny lobsters are. It makes a lovely, eye-catching contrast to the brilliant yellow of the saffron rice. The lobster itself is also perfectly dressed, with no nicks or cuts on its legs and whiskers." "Given how lively and energetic the chef was during the cooking phase... ... I admit I hardly expected such elegant, delicate plating.”

“Mmm! It's so hot and juicy! It looks like he marinated the eel in some red wine and cinnamon to underscore its flavor with a touch of freshness before he cooked it." "I stuck some gunpowder in that eel, y'know. Some very special gunpowder... to blow your dish out of the water!" "Mmm! What?!" Where did this sharp, vivid taste come from?! The eel. Kurokiba must have secreted something inside of it... He got us. It's dried plums!" Dried plums? You mean prunes?!" "Eel and prunes?!" Aha. He rehydrated some dried plums and then used the crépine to keep them wrapped inside of the eel. "Mmm! The fruity tang of the plums is mixing together with the rich, heavy juices from the eel...”

“He's panfried those thick, juicy chunks of eel to a perfect golden brown!" "And now he's going to simmer it in red wine with a bouquet garnish!" "I thought so. Ryo Kurokiba is making a matelote!" EEL MATELOTE Coming from the French word for sailor, matelote is freshwater fish stewed in a red-wine sauce. Any fish can be used, but the most traditional preparations include freshwater eel. "That is definitely a dish fit for the Western-Entrée theme." "Huh? Didn't he have the eel filleted before? Now they're back to their old shape again." "He wrapped them in a crépine to hold them in shape. A logical choice, given the chef. The fattiness of the crépine adds depth to the eel's flavor, giving it a greater punch." Eel Matelote... hot and fluffy mashed potatoes... handmade brioche rolls... He's quickly and efficiently playing his cards one by one! I see. So this... ... is how he pieces together such powerful dishes. He has built a deck packed with strong cards to completely overpower his opponent... ... just like a veteran card gamer!”