I am here, fresh from a nice place, where I spent the most time of my life. So, lets have fun and be nice everyone.
🌸 Playfully Mysterious & Calm
Red pandas are known for their calm, solitary nature. Xiāng Yang likely has a serene, composed demeanor, but under that calm exterior lies a mischievous spark. She enjoys teasing friends with clever remarks or gentle pranks, never crossing the line into cruelty.
🧡 Loyal & Protective
She’s incredibly loyal to those she trusts, like a small, tight-knit group of friends or family. Once you've earned her trust, she becomes fiercely protective, though not overtly aggressive—more like the quiet type who will stand her ground with subtle strength.
🎓 Curious & Intelligent
At 21, Xiāng Yang is at the age where curiosity blossoms into deeper exploration. She's intellectually curious, especially about history, folklore, and natural sciences.
🌿 Spiritually Connected
Growing up in a world that blends kemonomimi culture with human tradition, Xiāng Yang may have a deep spiritual or philosophical side. She enjoys rituals, festivals and other celebrations.
🐾 Socially Selective
She’s not a social butterfly. Xiāng Yang values deep connections over shallow ones. While friendly and respectful, she can be slow to open up. But once she does, her warmth and affection are genuine.
💃 Aesthetic & Expressive
Her love for the aesthetic runs deep. She expresses herself through traditional fashion, calligraphy, or even dance. Her sense of style is elegant, symbolic, and steeped in tradition.
🔥 Passionate Core
Though soft-spoken, there’s a fire inside her. When it comes to her beliefs, goals, or people she cares for, she becomes passionate and determined—almost fierce. She hates injustice or cruelty and won’t hesitate to act, even if it means stepping out of her comfort zone.
🐾 Other Quirks and Traits:
Loves high places – true to red panda behavior, she likes rooftops, treehouses, or high balconies.
Sleepy in the afternoon – she often naps or sips tea in dappled sunlight.
Territorial about her room or space – she treats it like a sanctuary.
Dislikes loud, chaotic environments – prefers quiet forests, libraries, or temples.
Foodie with a sweet tooth – obsessed with bamboo dishes, fruits, and traditional sweets like tangyuan or mochi.
🍲 Core Personal Skills
👩🍳 Master of Traditional & Experimental Cooking
Natural Culinary Talent: With her obsession for food and an instinctive love for flavors, Xiāng Yang is a gifted cook. She specializes in traditional Sichuan, Yunnan, and Hunan dishes, especially ones with bold spices and wild ingredients.
Forager’s Intuition: She can find edible herbs, fungi, and rare ingredients even in unexpected places. She mixes traditional Chinese recipes with her own inventions—turning even bamboo leaves or mountain mushrooms into delicacies.
Food Alchemy: Not magical in nature, but her deep knowledge allows her to balance flavors like she’s crafting an emotional experience. Her meals can soothe, energize, or comfort depending on what someone needs.
📚 Inquisitive Scholar
She has a natural curiosity that makes her a fast learner. Xiāng Yang spends hours reading, observing, and experimenting.
Loves to explore ancient Chinese texts, forgotten recipes, and forest folklore, tying her knowledge into both cooking and storytelling.
Fluent in multiple dialects and classical Chinese, which helps her decipher old scrolls or secret family recipes.
🧵 Delicate Handwork & Artistic Expression
She’s skilled at calligraphy, embroidery, and paper cutting—especially themed around food, seasons, and red pandas.
These hobbies are relaxing and allow her to express affection for others through handmade gifts or personalized dishware.
🐾 Species-Like Abilities (Red Panda Kemonomimi)
🌳 Tree Dancer
Agile and graceful, she can climb and balance like a true red panda. Moving through trees or rooftops is second nature.
Her movements are quiet and fluid—ideal for stealth, observation, or simply escaping crowds.
👃 Acute Senses (Especially Smell)
Xiāng Yang can smell subtle flavor notes, toxins, or changes in the environment. This is extremely useful in cooking, detecting spoilage, or even sensing danger.
She can sometimes tell a person’s emotional state from their scent (like anxiety, illness, or stress), which enhances her empathy.
🌕 Seasonal Adaptation
In colder months, her fur thickens, and her energy shifts—she becomes calmer, more introspective, and craves warmth and rich food.
During spring and summer, she’s playful, energetic, and more active in exploring or trying new ideas.
🐾 Tail Usage
Her long fluffy tail is prehensile to some degree—she uses it for balance, warmth, or even to lightly nudge things (or people).
It’s also an emotional indicator—fluffy and upright when excited, drooping when sad, puffed up when angry or scared.
🧠 Unique Talents
🧠 “Memory Through Flavor”
Xiāng Yang has a unique way of remembering events or people by associating them with flavors or aromas. It’s a form of emotional memory she uses to craft personalized dishes.
Example: “That one friend who laughed in the rain? They taste like ginger and tangerine.”
🍃 “Nature Listener”
While not magical, she has a deep attunement to nature—especially bamboo groves, forests, and mountain paths. She can read subtle shifts in weather, animal behavior, or seasonal changes just by being present.
Breakfast
🥣 Warm & Comforting Bowls for Breakfast
清粥小菜 (Qīngzhōu Xiǎocài) – Plain Congee with Pickled Side Dishes
A staple. She serves congee with small forest-pickled greens, salted bamboo shoots, and spiced tofu slices. Light, soothing, and grounding.
南瓜小米粥 (Nánguā Xiǎomǐ Zhōu) – Pumpkin Millet Porridge
Naturally sweet, with golden squash and a splash of coconut milk. She sometimes adds osmanthus flowers or crushed nuts for texture.
香菇鸡粥 (Xiānggū Jī Zhōu) – Chicken & Shiitake Rice Porridge
A richer option: boiled with ginger and goji berries, topped with crispy shallots and sesame oil.
🍞 Breads & Pastries
葱油饼 (Cōngyóu Bǐng) – Scallion Pancakes
Crispy outside, chewy inside. Xiāng Yang folds in forest herbs or even crushed nuts into the dough.
叉烧包 (Chāshāo Bāo) – Steamed BBQ Pork Buns
Fluffy and savory-sweet. She sometimes makes a sweet yam or chestnut version during autumn.
蜜豆包 (Mì Dòu Bāo) – Sweet Bean Paste Buns
Steamed buns filled with red bean or mung bean paste. She shapes them like animal faces when making breakfast for friends.
烤馒头片 (Kǎo Mántou Piàn) – Grilled Mantou Slices
Slices of steamed buns grilled and brushed with condensed milk, peanut powder, or forest jam.
🍳 Egg & Protein-Based Dishes
茶叶蛋 (Cháyè Dàn) – Tea Eggs
Eggs simmered in black tea, soy sauce, and spices overnight. She sometimes adds cinnamon bark and mountain pepper.
蛋饼 (Dànbǐng) – Egg Crepes with Filling
Thin savory pancakes rolled with egg, pickled veggies, and crispy tofu or sausage.
山鸡炒蛋 (Shānjī Chǎo Dàn) – Scrambled Forest Chicken Eggs
Scrambled with wild herbs, goat cheese, or mushrooms foraged nearby. Served with rice or toast.
🍜 Noodle & Soup Breakfasts
汤面 (Tāngmiàn) – Light Morning Noodle Soup
Soft wheat noodles in a simple broth, topped with greens, mushrooms, and a poached egg.
云吞面 (Yúntūn Miàn) – Wonton Noodle Soup
Smaller portion than lunch, with delicate pork or shrimp wontons in a light scallion broth. Calms the soul.
🫖 Small & Quick Breakfasts
豆浆油条 (Dòujiāng Yóutiáo) – Soy Milk & Fried Dough
A classic combo: hot sweet soy milk with crispy fried dough sticks. Xiāng Yang might make her own wild-honey version of soy milk.
花生酱小包 (Huāshēngjiàng Xiǎo Bāo) – Peanut Butter Stuffed Mini Buns
Slightly sweet, very portable. Great for those running out the door—often given to sleepy friends.
森林蛋挞 (Sēnlín Dàntà) – “Forest” Egg Tarts
Flaky egg custard tarts infused with herbs like mugwort or osmanthus. Earthy and soft.
🍶 Breakfast Drinks
热豆浆 (Rè Dòujiāng) – Hot Soy Milk
Unsweetened, sweetened, or salted, depending on the day. She often flavors hers with black sesame or almond.
花茶 (Huāchá) – Floral Teas
Chrysanthemum with goji berries, rose tea with longan, or wild mint blends she dries herself.
姜枣茶 (Jiāngzǎo Chá) – Ginger & Red Date Tea
Warming, blood-nourishing, and gently sweet. Xiāng Yang drinks this on chilly mornings or when she feels off-balance.
🧧 Bonus: Special Xiāng Yang Creations
“Sunrise Bowl”
Sticky rice with sweet pickled lotus root, scrambled egg, honey soy drizzle, and edible flower petals. Her feel-good morning hug in a bowl.
“Red Panda Roll”
A breakfast wrap made with egg crepe, smoked tofu, pickled veggies, and chili jam, rolled tightly for on-the-go munching. It’s shaped like a curled-up red panda tail.
Lunch:
🏮 Traditional Favorites (With a Homestyle Touch)
红烧茄子 (Hóngshāo Qiézi) – Braised Eggplant in Soy Sauce
Rich, savory, slightly sweet. Her grandmother’s favorite comfort dish.
腊味糯米饭 (Làwèi Nuòmǐfàn) – Sticky Rice with Preserved Meats
Smoked sausage, shiitake, chestnut, cooked in a lotus leaf.
四川担担面 (Dàndàn Miàn) – Spicy Sichuan Noodles
Fiery, numbing, with pickled mustard greens and her handmade chili oil.
竹荪鸡汤 (Zhúsūn Jītāng) – Chicken Soup with Bamboo Pith Mushrooms
A delicate healing soup from her mountain home, said to boost energy.
香干炒肉丝 (Xiānggān Chǎo Ròusī) – Stir-fried Pork with Dried Tofu
Protein-rich and perfect for bento lunches or late-night study meals.
🔥 Grilled Skewers (串, Chuàn)
孜然羊肉串 (Zīrán Yángròu Chuàn) – Cumin Lamb Skewers
A street food classic from Xinjiang; Xiāng Yang dusts hers with toasted cumin, chili flakes, and crushed fennel. Smoky, spicy, irresistible.
蜜汁鸡翅串 (Mìzhī Jīchì Chuàn) – Honey Glazed Chicken Wing Skewers
Marinated overnight in honey, soy sauce, garlic, and a splash of rice wine. Grilled to a sweet-savory caramelized finish.
山椒蘑菇串 (Shānjiāo Mógū Chuàn) – Wild Mushroom Skewers with Mountain Pepper
Seasonal mushrooms foraged from the forest, brushed with her homemade pepper oil and grilled over low flame.
竹叶包肉串 (Zhúyè Bāo Ròu Chuàn) – Bamboo Leaf-Wrapped Pork Belly Skewers
Pork belly marinated in plum sauce, wrapped in bamboo leaves, then grilled until smoky and tender. Unwrap and eat!
甜辣豆腐串 (Tián Là Dòufu Chuàn) – Sweet-Spicy Tofu Skewers
Crisp-edged tofu cubes lacquered in a gochujang-honey glaze. Popular at midnight snack stalls she runs on weekends.
🥟 Dumplings (饺子, Jiǎozi / 包子, Bāozi)
竹笋鲜肉饺子 (Zhúsǔn Xiānròu Jiǎozi) – Bamboo Shoot & Pork Dumplings
Crunchy, savory, and juicy—her signature spring dumpling, often served with a garlic vinegar dipping sauce.
三鲜水饺 (Sān Xiān Shuǐjiǎo) – "Three Treasures" Dumplings
Stuffed with pork, shrimp, and shiitake mushrooms. Rich and deeply satisfying, usually boiled and lightly drizzled with sesame oil.
山药野菜包子 (Shānyào Yěcài Bāozi) – Yam & Wild Greens Steamed Buns
Soft, fluffy buns filled with seasonal greens, Chinese yam, and tofu bits. Light but nourishing.
糖馅煎饺 (Tángxiàn Jiānjiǎo) – Sweet-Filled Pan-Fried Dumplings
A dessert version: crispy-bottomed dumplings filled with red bean paste or crushed nuts and honey.
火锅饺子 (Huǒguō Jiǎozi) – Hotpot-Ready Dumplings
Smaller, thin-skinned dumplings filled with spicy lamb or mala beef, made to be dropped straight into bubbling hotpot broth.
🥢 Hearty Rice Bowls (饭碗 – Fànwǎn)
红烧肉饭 (Hóngshāo Ròu Fàn) – Braised Pork Belly Rice Bowl
Slow-braised pork belly in soy, star anise, and ginger over steamed jasmine rice, with pickled vegetables and boiled egg halves. Comfort in every bite.
竹林野菜饭 (Zhúlín Yěcài Fàn) – Bamboo Forest Veggie Bowl
A vegetarian forest bowl: sautéed bamboo shoots, fiddlehead ferns, wood ear mushrooms, and marinated tofu on purple rice.
香辣牛肉盖饭 (Xiānglà Niúròu Gàifàn) – Spicy Fragrant Beef Rice Bowl
Sliced beef stir-fried with chili, garlic, and cumin, over rice with crispy shallots and a soft egg. Xiāng Yang calls this her “wake up and fight” bowl.
腊肠蛋饭 (Làcháng Dàn Fàn) – Chinese Sausage & Egg Bowl
Clay pot rice with slices of sweet-cured sausage, runny egg, scallions, and soy glaze. Served sizzling hot.
梅干菜扣肉饭 (Méigāncài Kòuròu Fàn) – Preserved Mustard Greens & Pork Bowl
A deeply flavored Hakka-style dish, perfect for colder days. Rich pork sits over preserved veggies, served on rice that’s soaked in sauce.
🍲 Brothy Noodle Bowls & Soupy Comforts
酸辣粉 (Suānlà Fěn) – Hot & Sour Sweet Potato Noodle Bowl
Chewy noodles in a tangy, numbing broth made with vinegar, chili oil, Sichuan peppercorn, pickled mustard root, and crushed peanuts.
菌菇汤面 (Jūngū Tāngmiàn) – Wild Mushroom Soup Noodles
A light vegetarian bowl with handmade noodles, shiitake, oyster, and bamboo mushrooms in a miso-herb broth. Forest aroma in every slurp.
牛肉面 (Niúròu Miàn) – Taiwanese Beef Noodle Soup
Rich, deep broth slow-simmered with beef shank, star anise, and chili bean paste. Served with wheat noodles and baby bok choy.
竹筒鸡面 (Zhútǒng Jī Miàn) – Bamboo-Steamed Chicken Noodle Bowl
Light herbal broth with tea-smoked chicken, goji berries, and lotus root slices. Served in a bamboo bowl for that signature earthy taste.
红油抄手碗 (Hóngyóu Chāoshǒu Wǎn) – Spicy Wonton Bowl
Hand-folded pork wontons in a pool of fragrant chili oil, garlic soy, and scallions. Topped with crispy garlic and crushed sesame.
🌿 Foraged & Forest-Inspired Dishes
山野百花饭 (Shānyě Bǎihuā Fàn) – Wildflower Sticky Rice
Purple rice, chrysanthemum petals, osmanthus syrup, and edible herbs.
五香松果炖豆 (Wǔxiāng Sōngguǒ Dùn Dòu) – Spiced Pinecone & Bean Stew
Her signature woodland dish: smoky, earthy, and deeply nourishing.
清蒸竹筒鱼 (Qīngzhēng Zhútǒng Yú) – Bamboo Tube Steamed Fish
Fresh river fish cooked in bamboo, steamed with lemongrass and ginger.
灵芝蛋花汤 (Língzhī Dànhuātāng) – Reishi Mushroom & Egg Drop Soup
A calming soup with slight bitterness, used to soothe troubled hearts.
甜竹叶粽子 (Tián Zhúyè Zòngzi) – Sweet Bamboo Leaf Rice Dumplings
Stuffed with red bean and mandarin peel, wrapped in bamboo leaves.
🍥 Other Handheld / Street-Food Style Favorites
煎饼果子 (Jiānbǐng Guǒzi) – Chinese Savory Crepes
Stuffed with crispy fried dough, egg, scallions, and her house chili paste. Sold from her “pop-up food box” on the temple steps during festivals.
肉夹馍 (Ròu Jiā Mó) – Chinese “Meat Sandwich”
Braised pork belly chopped and stuffed into flatbread. She adds pickled radish and herbal mustard greens for a forest-twist.
野蘑煎饼 (Yě Mó Jiānbǐng) – Wild Mushroom Pancakes
Crispy on the outside, gooey on the inside, filled with mushrooms and bamboo shoots.
茶香鸡卷 (Cháxiāng Jī Juǎn) – Tea-Smoked Chicken Wraps
Tea-smoked chicken breast slices, rolled in soft flatbread with a drizzle of osmanthus syrup and fresh herbs.
花生冰糖山药棒 (Huāshēng Bīngtáng Shānyào Bàng) – Peanut Candy Yam Sticks
A forest dessert-on-a-stick: candied Chinese yam coated in crushed peanuts. Sweet, crunchy, and energizing.
🍡 Sweet Treats & Festival Foods
糯米团子 (Nuòmǐ Tuánzi) – Sticky Rice Balls with Sweet Filling
Often flavored with black sesame, taro, or honey-roasted walnut.
玫瑰花糕 (Méiguī Huā Gāo) – Rose Flower Cakes
Flaky pastry with rose-petal jam, delicate and romantic.
桂花糖藕 (Guìhuā Táng Ǒu) – Osmanthus-Stuffed Lotus Root
A cold dessert made with sticky rice and sweet floral syrup.
月兔豆沙饼 (Yuètù Dòushā Bǐng) – Moon Rabbit Red Bean Cakes
Her signature Mid-Autumn Festival dish, shaped like little rabbits.
🍳 Personal Creations & Fusion Dishes
森林便当 (Sēnlín Biàndāng) – “Forest Bento”
A lunchbox with wild greens, marinated tofu, quail eggs, and grilled bamboo shoots.
辣竹雪糕 (Làzhú Xuěgāo) – Spicy Bamboo Ice Cream
Chili-sweet, creamy, and oddly refreshing—loved by those who dare.
晨雾汤 (Chénwù Tāng) – “Morning Mist” Herbal Soup
A dreamy breakfast broth made with eggs, mountain herbs, and cloud ear mushrooms.
松露豆腐包 (Sōnglù Dòufu Bāo) – Tofu Buns with Forest Truffle
Steamed buns with a creamy truffle tofu center. Earthy, luxurious.
雷鸣茶蛋 (Léimíng Chá Dàn) – Thunder Tea Eggs
Tea eggs steeped with Sichuan pepper and roasted sea salt—said to awaken sleepy minds.
阳光竹饭 (Yángguāng Zhú Fàn) – “Sunlight Bamboo Rice”
Her signature comfort food: jasmine rice infused with sun-dried bamboo slices and citrus zest, wrapped in warm feelings.
🧺 Bonus: Skewer/Dumpling Meal Sets
Forest Night Platter
Includes: mushroom skewers, spicy tofu sticks, lotus chips, and plum dipping sauce.
Xiāng’s Dumpling Dozen
12 dumplings, each with a different filling. A “flavor journey” that tells a story of home, love, and wanderlust.
🧧 Bonus Dish:
忘忧汤 (Wàngyōu Tāng) – “Forget-Your-Worries” Soup
A dish from the mysterious scroll her grandmother gave her. The exact ingredients shift depending on the person who needs it… but it always works.
Dinner
🍛 Hearty Mains (Comfort & Heritage)
清蒸鲈鱼 (Qīngzhēng Lúyú) – Steamed Bass with Ginger & Scallion
Light, fresh, and aromatic. She might add citrus peel or mountain herbs from her home forest.
红烧牛腩 (Hóngshāo Niúnǎn) – Braised Beef Brisket
Slow-cooked in soy, rock sugar, star anise, and daikon. Served with soft rice or noodles.
香菇鸡煲 (Xiānggū Jī Bāo) – Claypot Chicken with Mushrooms
Earthy and warming. Uses free-range chicken, shiitake, black fungus, and ginger. She serves it bubbling hot in a ceramic pot.
糖醋排骨 (Tángcù Páigǔ) – Sweet & Sour Pork Ribs
Sticky, tangy, and satisfying. She balances the sweetness with a hint of hawthorn and plum.
干锅花菜 (Gānguō Huācài) – Dry Pot Cauliflower with Bacon or Tofu
Spicy, fragrant, smoky. Stir-fried with garlic, dried chili, and a splash of soy vinegar. Often served on a sizzling iron plate.
🍲 Shared Hotpots & Stews
竹笋山珍汤 (Zhúsǔn Shānzhēn Tāng) – Bamboo Shoot & Wild Mushroom Hotpot
A vegetarian favorite with deep umami. Includes tofu skin, herbal broth, and dipping sauces she blends herself.
羊肉萝卜煲 (Yángròu Luóbo Bāo) – Lamb & White Radish Stew
A winter dish. Tender lamb with daikon, goji berries, and a long-cooked bone broth. Scented with mountain pepper and cinnamon.
火锅晚宴 (Huǒguō Wǎnyàn) – Full Hotpot Dinner
A social evening meal. Thin-sliced meats, mushrooms, tofu, lotus root, and forest greens simmered tableside. Xiāng Yang makes both a spicy mala broth and a soothing herbal one.
🍚 Rice & Noodle Dishes (Simple but Special)
腊味煲仔饭 (Làwèi Bāozǎifàn) – Claypot Rice with Preserved Meats
Crispy-bottomed rice, topped with Chinese sausage, mushrooms, and soy drippings. Cracked egg stirred in just before serving.
家常炸酱面 (Jiācháng Zhàjiàng Miàn) – Homemade Zhajiang Noodles
Thick noodles tossed in savory fermented bean paste sauce with minced pork and cucumber slivers.
鲜虾炒饭 (Xiānxiā Chǎofàn) – Shrimp Fried Rice
Fried with egg, garlic sprouts, bamboo shoots, and a splash of fish sauce. She tops it with a sprinkle of crushed chili peanuts.
南瓜糯米饭 (Nánguā Nuòmǐfàn) – Pumpkin Sticky Rice
Cooked inside a small pumpkin, with bits of dried shrimp, jujube, and mushrooms. A seasonal autumn dinner centerpiece.
🥗 Side Dishes & Sharing Plates
凉拌木耳 (Liángbàn Mù'ěr) – Chilled Wood Ear Salad
Tossed with vinegar, sesame oil, and garlic. Cool, crunchy, and refreshing.
虎皮青椒 (Hǔpí Qīngjiāo) – Blistered Green Peppers
Charred, softened, and seasoned with black vinegar and soy. She adds pickled forest mushrooms for a twist.
酒香鸡翅 (Jiǔxiāng Jīchì) – Shaoxing Wine Chicken Wings
Sweet, glazed, and subtly boozy. Often part of a late dinner spread with friends.
凉拌黄瓜 (Liángbàn Huángguā) – Smashed Cucumber Salad
Cold, crisp, spicy-sour. A must-have with rich or oily dishes.
🍵 Light Dinners or Emotional Dishes
夜安汤 (Yè'ān Tāng) – “Goodnight Soup”
A light broth with bok choy, tofu, and cloud ear mushroom. Meant to calm nerves and settle the heart.
山花蛋饭 (Shānhuā Dànfàn) – Egg Rice with Edible Flowers
A gentle bowl of rice topped with soft scrambled egg and pressed flowers. Served to herself when she’s homesick or quiet.
“Memory Hotpot”
A special dinner she only makes with close people. Each ingredient symbolizes a moment, memory, or bond. She explains them one by one as they cook.
🏞️ Born Between Two Worlds
Xiāng Yang was born in a remote, mist-covered village nestled deep within the sacred bamboo forests of Mount Heng, one of China's Five Great Mountains. Her village was a hidden sanctuary of kemonomimi clans, mostly peaceful beings who lived in harmony with the forest, far from the bustle of human cities.
Her parents were both guardians of tradition—her mother a talented herbalist and healer, and her father a calligrapher and keeper of local lore. But it was her grandmother, a retired traveling chef and storyteller, who had the greatest impact on her soul.
🔥 The Flame Was Food
From a young age, Xiāng Yang showed a fiery obsession with food. Not just eating—it was the entire process: foraging wild mushrooms, drying chili peppers in the sun, grinding spices, experimenting with flavors. She loved the sizzle, the steam, the stories dishes could tell. While other children climbed trees, she climbed shelves to reach old clay pots and hidden spice jars.
Her grandmother began to train her in the culinary traditions of wandering chefs—those who once roamed ancient China, healing spirits and mending hearts with food.
🐾 A Curious Spirit, a Hungry Mind
Unlike many kemonomimi who stayed close to home, Xiāng Yang always felt the pull of the world beyond the trees. She would spend hours listening to the traveling merchants or scholars who passed through the forest paths.
She began sneaking into nearby human towns in disguise—curious about their language, markets, libraries, and especially, street food. She’d ask a hundred questions before finishing a single bowl of noodles.
Eventually, she was invited to attend a cultural exchange academy in a city where humans and kemonomimi coexisted. There, she became a culinary arts student, though she could often be found in the library, herbarium, or temple kitchens.
💫 A Secret Legacy
Before leaving the forest, her grandmother handed her a worn, silk-wrapped scroll—part cookbook, part journal, part riddle. It's filled with recipes from "The Forgotten Tastes", a legendary set of dishes said to invoke emotions so deep they could change fate.
Many pages are missing or written in riddles. Finding the ingredients—and the meaning behind each dish—became Xiāng Yang’s hidden quest, something she keeps close to her heart.
🌟 Current Path
Now 21, Xiāng Yang lives in a shared rooftop apartment above a cozy tea house.
She:
Attends culinary school by day,
Experiments with traditional and fusion dishes by night,
And explores the city’s hidden alleys, old markets, and forests on weekends.
She dreams of opening her own “Wandering Hearth” café, where every dish tells a story—and where humans and kemonomimi can share food, culture, and laughter as equals.
But deep down, she knows: the final recipe in the scroll can only be unlocked by walking the world, understanding people, and tasting every flavor life has to offer.
A story in five bites.
🍚 1. The Grumpy Shopkeeper
"It was just rice. Plain old rice and pickled radish, or so I thought."
Old Mr. Han, owner of the corner grocery store, was known for scowling more than smiling. One rainy afternoon, Xiāng Yang came in drenched, carrying a warm wooden bento box.
“You always keep your store open for us kemonomimi, even when others won’t,” she said, leaving it on the counter with a polite bow.
He grunted, suspicious. But when he opened the lid, steam rose like a whisper. The rice was soft, fragrant with ginger and sesame oil, topped with sun-pickled radish she had fermented herself.
"I ate it standing right there. I hadn’t tasted rice like that since my wife was alive."
The next day, he left a flower at her doorstep.
🍜 2. The Lonely College Student
"I didn’t even know her name at the time."
Yuki was sitting alone at a campus bench, struggling through her exams and too broke to afford proper food. That’s when Xiāng Yang appeared, balancing a tray of dumplings and a big thermos of broth.
“You’ve been sitting here four hours. Try this,” she said gently.
The dumplings were soft-skinned, stuffed with wild mushroom, garlic chive, and a broth-soaked quail egg that burst in the mouth like a warm hug. The soup had star anise and goji berry, like something from a grandmother’s kitchen.
"I cried halfway through the meal and didn’t even know why. It felt like someone finally saw me."
🍵 3. The Busy Office Worker
"She saved my sanity. With soup."
Li Wei was a junior architect with back-to-back deadlines and a frozen dinner lifestyle. He didn’t even know how Xiāng Yang got into the office building—only that she popped in one night during a snowstorm, balancing a thermos and a bamboo tray.
“You haven’t moved in six hours. Eat this before your brain melts,” she said.
He didn’t argue. Inside was a deep red hotpot broth infused with Szechuan pepper, numbing and spicy, yet soothing. The vegetables were cut like little fans and flowers. It was warm. Real. Human.
"I went home early for the first time in weeks. The next morning, I asked for her name."
🥠 4. The Human Chef
"I thought I’d teach her something. Instead, she broke me."
Chef Gao ran one of the top restaurants in the city. He took Xiāng Yang on as a part-time kitchen assistant, humoring her “forest-girl charm.” One night, while he was yelling at staff over a failed tasting menu, she silently brought him a dish.
Just one: bamboo shoot congee with aged soy, chrysanthemum petals, and slices of smoked plum.
"It wasn’t just food. It was like tasting... patience. Like remembering that cooking wasn’t about prestige, but people."
The next day, he promoted her—and added one of her recipes to the official menu.
🍡 5. The Wandering Traveler
"They say there are chefs, and then there are those who feed your spirit."
I met Xiāng Yang on a train heading into the mountains. We shared a seat, and she offered me something wrapped in lotus leaf: sticky rice with chestnut, pork belly, and five-spice. It was still warm from her tea-thermos.
“Food tastes better when shared,” she said.
I was between cities, between jobs, between purposes. But that bite reminded me of home, of simpler times, of why I was moving at all.
"I never saw her again. But I think I found my way again because of that single meal."
🌟 Epilogue:
In a world of speed, silence, and stress, Xiāng Yang cooks with something rare—intentional care. Her dishes don’t just satisfy hunger; they stitch something back together in the people who taste them.
Each flavor is a whisper of her forest home.
Each meal is a small act of rebellion against loneliness.
And those who eat her food… never forget it.
Alt character of this , if you want to play with one of my alts, just say it.
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