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Asian Fantasy Quotes

Browse 6 quotes about Asian Fantasy.

Asian Fantasy Quotes

“Somewhere to the south of your tiny refuge, Hong Kong is currently surrendering to Japan this very afternoon. The history textbooks will refer to this day as Black Christmas. Soon, troops will move in to establish martial law and subjugate the population. Soon, thousands of men will die in prisons and POW camps, while thousands of women will face rape and sexual slavery. Thousands more will starve because there is no food coming into the ports, while many will die screaming from torture. I cannot help most of them, and my heart bleeds for this. The darkest hours of your city are here, and they will last for three years, eight months. The legacy of pain they leave behind will last even longer. It is everything your parents feared would happen, and more.”

“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.”

“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”

“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.”