Liu Tao Xiang

Liu Tao Xiang is a leader of the Sephiroth Nightfall under the code name Beta Mulan, she is a descendant of Liu Bei from the Three Kingdoms era of AxA universe. She is also one of Jellal's lovers, later wives.

Appearance

Liu Tao Xiang is an outstandingly beautiful and cute young woman of Chinese descent with waist length pink hair which some of her hair is tied in Odango twin tail hair style with ribbons and blue eyes. She has voluptuous breasts and slim waist similar to Guan Aisha. Her body measurements are B95-W54-H85cm. Her height is 164cm.

Personality

Liu Tao Xiang has immense kindness and compassion, having a sweet, polite, cheerful and childish personality. Being a natural air head, Liu Tao Xiang is quite clumsy, though she can be surprisingly insightful at times. Like her ancestor, Liu Tao Xiang has benevolent charisma stemming from her devotion towards her friends and selfless compassion towards others. Her sheer charisma and loving personality allow her to gain powerful friendship with many individuals such as Aisha, Meiya, Xue Lian, Ming Lin, Zhou Xing, Temujin and Borte who were smitten by her wisdom and courage

Due to her mother's influence, Tao Xiang has immense love and interest in Chinese painting and calligraphy since childhood. Even during her days training in the Wudang Mountains as a Taoist priestess, she would spent her free time in between training and meditation sessions to practise painting and calligraphy.

In addition to her passion for art, Tao Xiang is a gourmet who love to cook due to her enjoyment of delicious food. She considered cooking an art and her second greatest love after painting and calligraphy

She also love dancing, being passionately interested in Chinese classical dance and also from her mentor Longyan's influence sword dancing.

Tao Xiang is also a collector of Huishan clay figurines and was quite proud of her collection as she is shocked when Jellal disagree on them being cute.

History

Liu Tao Xiang was born in Wuhan, Hubei province in China to a family of scholars. As a child, she enjoyed Chinese painting and calligraphy due to the influence of her mother a highly famous professional guohua artist. One day, Liu Tao Xiang awakened her Sacred Gear which her father Liu Bei a sinologist who is well-versed in researching Chinese Taoist mythology and folklore managed to identified it as one of the Four Fiends Taowu. Hoping to help Liu Tao Xiang control her Sacred Gear, her parents left her under the care of a Zhengyi Taoist monastery in the Wudang Mountains, where she met and befriended Guan Aisha and her younger sister Meiya. As Liu Tao Xiang underwent intense physical and spiritual training as a Taoist disciple under Huang Longyan, she became extremely talented in Senjutsu and swordsmanship in addition to mastering her Sacred Gear. During a Taoist pilgrimage to Mount Longhu with Longyan and Aisha, she befriended Tao Hongjing and Zhou Ming Lin.

Power & Abilities

Master Swordswoman: Liu Tao Xiang has immense talent and skills in swordsmanship with great creativity and versatility. She learnt and quickly mastered Wudang swordsmanship under Longyan's tulage and later developed her own sword style by observing and modifying Longyan's Chiyou Priestess Sword Dance to suit her own strengths and weaknessness. She can also efficiently dual wield both Sun Dragon Moon Phoenix Sword and Black Emperor True Martial Sword when using her Balance Breaker.

• Peach Fragrance Sword Dance: Liu Tao Xiang's personal sword style, derived from Longyan's Chiyou Priestess Sword Dance, modified to suit her personal constitution as a human.

Master Hand to Hand Combatant: Tao Xiang is also a skilled and versatile master hand to hand combatant due to her intensive training in Wudang Kung Fu, having mastered both Tai Chi and Baguazhang under Longyan's tutelage. Tao Xiang frequently incorporated quick and flexible footwork and movements of Tai Chi or Baguazhang into her fighting style to attack and evade with superior dexterity, balance and coordination. In combination with Touki and Senjutsu, she can also utilised fast and powerful punches, kicks or palm strikes in physical combat.

• Kung Fu: Tao Xiang is a talented master of both Yang-style tai chi and baguazhang, supplemented by her Senjutsu.

Immense Speed: Liu Tao Xiang is extremely fast and agile due to her training as a Taoist priestess. When combined with Touki, and flowing, flexible, dynamic footwork, she can move at tremendous speed, vastly overwhelming ordinary supernatural beings.

Master Magician: As a Taoist priestess, Liu Tao Xiang is highly skilled and talented in Taoist Magic. She can use magic to store away her weapons and equipment in another dimension and summon it back when she needed it. She can also use magic to fly.

• Elemental Magic: Tao Xiang excels in Taoist elemental magic, such as fire, water, earth, wind and lightning. Tao Xiang can use elemental spells for long range elemental attacks or imbued into her sword for enhanced offensive power.
• Summoning Magic: Tao Xiang can use summoning magic to summon a moon rabbit Yeyu and two Sacred Beasts, Tenghuang and Feilian

Senjutsu Master: Liu Tao Xiang has extraordinary talent and skill in Senjutsu which she learned and mastered through countless amount of intensive and dedicated practise of Taoist Qigong, being described by Guan Aisha to be superior to herself.

• Breathing Empowerment: Similar to Jellal, Liu Tao Xiang used Qigong breathing meditation as the main basis for her Senjutsu training to effectively absorb almost endless oxygen based Ki from nature to strengthen her life force and her body during breathing meditation. She has further refined her breathing technique to constantly and efficiently maximize intake of oxygen based ki within a specific breath pattern during battle to enhanced her physical prowess, life force and concentration to her utmost limits.
• Touki: Liu Tao Xiang covers herself in an aura of ki, increasing her strength, defense, and speed. Using her unique Qigong breathing techniques, she can momentarily enhanced her touki. Her Touki is described as delicate yet intensely powerful for a human.

Master Artist: Liu Tao Xiang has outstanding artistic talent in Chinese painting and calligraphy, having learnt from her mother, maternal grandfather and mentor Longyan.

• Master Painter: Tao Xiang is an extremely rare genius painter of Chinese guohua tradition. She studied art by refering to the works of Guo Xi, Song Huizong, Dai Jin, Tang Yin, Shen Zhou, Kun Can, Zheng Xie, Giuseppe Castiglione, Ren Xiong, Ren Bonian, Lin Haisu, Huang Binhong, Chen Shizeng, Li Keran and Zhang Daqian. Being greatly influenced by Western art, and the Shanghai school of painting, Tao Xiang painted in a style that is a fusion of European and Chinese traditions incorporating both Chinese and Western painting techniques in her artworks. Like her mother, Tao Xiang also draws inspiration from Nihonga for her paintings. Aisha a great painter herself admitted that Tao Xiang surpassed her in terms of artistic creativity and innovation. She is an outstanding all rounder master of different genres and themes including figures, landscapes, bird and flower and is especially talented in animal paintings such as cats, dogs, tigers, deers, pandas, carps, and rabbits. Tao Xiang is also an extremely gifted master forger of Chinese paintings, having an uncanny talent to perfectly mimic the styles and brushwork of various guohua masters, and have successfully make exact duplicates of the works of many master artists including Zhao Mengfu, Xu Wei, Dong Qichang, Kun Can, Shi Tao, Wang Shimin, Fu Baoshi, Ren Xiong, Ren Bonian, Li Keran, Xu Beihong, He Haixia and Zhang Daqian, her favourite painter.
• Master Calligrapher: Tao Xiang is also a magnificent calligrapher of the Epistles school of Chinese calligraphy which she learned by refering to Zhong Yao and Ouyang Xun as the foundation of her calligraphy then studied the calligraphy of Cai Xiang, Su Shi, Mi Fu, Huang Tingjian, Zhao Mengfu and Zhu Yumming to improved her skills. Her specialties in Chinese calligraphy are regular script, semi-cursive script, cursive script and wild-cursive script.

Expert Scholar: Though not as academically talented as Aisha, Tao Xiang is a skilled scholar and sinologist, specialized in researching Chinese art and the culture and literature of the Song Dynasty.

• Literary Expert: Like her father, Tao Xiang is an expert scholar of Chinese literature particularly specialized in Song Dynasty literature. She had improved her literary knowledge by extensively reading and copying countless different Chinese prose and poetry texts while practising her calligraphy. Tao Xiang is particularly knowledgeable in the poetry of Su Shi and Li Qingzhao. Tao Xiang also studied Gods and demons fiction, Xianxia literature, the Dream of the Red Chamber and the works of Bing Xin, her favourite writer. As an otaku of Japanese manga, Tao Xiang is also greatly knowledgeable of manga stories.
• Expert Linguist: Tao Xiang is proficient in her native Chinese, English and Japanese. Though she could not fluently speak, she can understand Chinese dialects such as Cantonese, Hunanese and Fuzhounese. She also has limited understanding of Korean and French.

Master Chef: Having learnt from her mother and mentor Longyan, Tao Xiang is a culinary prodigy and genius chef with immense talent in Chinese cuisine. Jellal even believed it is impossible for him to surpass her when it comes to cooking Chinese food. Influenced by her mother, Tao Xiang is extraordinarily innovative, combine modern cooking methods and equipment such as pressure cooking and conventional oven or culinary techniques and ingredients from foreign cuisines with traditional Chinese gastronomy. Zhu Zhong Feng a master cook himself who specialized in the same cuisine was so impressed by her unbelievably delicious cooking, he asked to be her disciple. She also learned many recipes of Chinese aristocratic cuisine and Chinese imperial cuisine from Gongsun Sheng who acknowledge her cooking talent could possibly surpassed him. Tao Xiang’s culinary specialities are Suzhou cuisine, Shanghai cuisine and Kaifeng cuisine. Tao Xiang is also a genius in Chinese based fusion cuisine such as Hong Kong cuisine, Taiwanese cuisine, Japanese Chinese cuisine, Indian Chinese cuisine and Malaysian Chinese cuisine, getting recipe inspiration from cook books, cooking manga, culinary tourism and internet to create novel, eccentric yet delectable dishes.

• Coiled Dragon and Yellow Croaker: A famous Chinese dish invented by Lady Sun, one of Liu Bei's wives made from yellow croaker, sea cucumbers and eggs. The recipe was passed down in the Liu Family, it is one of Tao Xiang's favourite foods.
• Congee: Tao Xiang is good at cooking congee using traditional Chinese recipes or new modern recipes. Some include congee with medicinal benefits.
  • Vegetarian Congee: A vegetarian Chinese style congee which consist of shiitake mushrooms, black wood ear fungus, carrots, lotus seeds, tofu and bamboo shoots cooked in white rice porridge and flavoured with cinammon or salt depending on personal preference.
  • Chicken and Shrimp Congee: A Chinese style congee of white rice, bite sized piece of chicken and deshelled prawns cooked in a stock made from garlic, ginger, chicken bones and prawn shells. Garnished with youtiao.
  • Three Eggs Congee: A recipe learnt from her mother, a congee made of a mixture of a duck egg, a chicken egg and a goose egg beaten together and drizzle into a boiling pot of plain congee cooked until done. Garnished with spring onions and grated radish. It is simple yet rich in flavour.
  • Tonic Congee: Another recipe learnt from her mother, a medicinal congee made to cure and prevent illness and promote longevity. It is made of medicinal ingredients such as goji berries, lotus seeds, walnut, almonds, sesame cooked with rice grains in chrysanthemum tea.
  • Bittergourd Congee: A medicinal congee of Zhejiang cuisine, made by cooking rice with sliced bittergourd, goji berries, shredded ginger seasoned with honey.
  • Tomato Congee: A congee made by cooking rice grains with copious amount of tomatoes and basil in konbu dashi, and can be topped with cheese. Minced meat can also be added for a more substantial meal.
  • Chicken and Carrot Congee: A congee made of chicken and carrot cooked with rice grains in konbu dashi.
  • Rabbit Congee: A congee made of diced rabbit meat and shimeji mushrooms cooked with rice grains in konbu dashi. Seasoned with mirin
  • Frog Congee: A congee made of frog cooked with rice grains, spring onions and shredded ginger in garlic broth, with a cup of mijiu added.
• Lotus Chicken Soup: A soup made of lotus roots, lotus seeds, goji berries and chicken.
• Extra Spicy Chongqing Hot Pot: Tao Xiang's homemade Chongqing hot pot which is highly spicy made using Tao Xiang's custom made mala seasoning consist of sichuan pepper, chili pepper, bay leaves, douban jiang, sansho, sesame seed, cloves, chenpi, garlic, ginger, lemon zest, sea salt and honey, briefly stir fry and simmered in olive oil and butter, a mixture of chicken bone broth mixed with kombu dashi and a cup of beer, served with an assortment of seafood, meat, mushrooms and vegetables. The complex and intense spiciness have a rich flavour.
• Chinese Style Sukiyaki: A Chinese variant of Japanese sukiyaki made using predominantly Chinese counterpart of the Japanese component ingredients, the soup base is made of konbu dashi, mijiu, Shaoxing wine and light soy sauce. Served with beef and an assortment of vegetables and mushroom. It is saltier and more savoury than Japanese sukiyaki.
• Beef Hotpot: mijiu, red wine
• Venison Hotpot: mijiu
• Fragrant Spicy Fish and Mutton Pot: Bighead carp and mutton, mijiu, white wine
• Yuan Style Mutton and Horse Hotpot: A hotpot dish with Chinese and Mongolian influence inspired by Instant boiled mutton, the hotpot soup base is made of mutton bone broth, garlic, ginger, kumis and huangjiu. Served with finely sliced mutton, horse meat, cabbage, tofu, vermicelli.
• Fried Rice: Tao Xiang has great flair in cooking a variety of fried rice surpassing Jellal.
• Chinese Style Seafood Fried Rice: Seafood fried rice made in the Chinese tradition, Tao Xiang's version consist of sliced grass carp fillets, squid, and shrimps stir fried in vegetable oil with chopped scallions and garlic before adding salt and a ladle of huangjiu as seasoning, cooked rice and beaten eggs are added last stir fried until ready.
• Yangzhou Fried Rice:
• Kimchi Fried Rice: Tao Xiang's homemade kimchi fried rice, consist of kimchi stir fried with cooked rice, diced chicken, garlic and shiitake mushroom
• Curry Fried Rice: Indian Chinese cuisine version of fried rice mixed with curry powder for a spicier flavor.
• Chahan: Japanese Chinese cuisine variant of fried rice, Tao Xiang's homemade chahan is made using Japanese rice, scrambled egg, vegetables, onion, garlic, and pork, the stir fried ingredients are seasoned with sake, shoyu, salt, pepper and katsuobushi.
• Curry Fried Rice: Indian Chinese cuisine variant of fried rice mixed with curry powder.
• Fried Noodles: Tao Xiang has great flair in cooking a variety of fried noodles using traditional Chinese recipes or foreign recipes.
• Singapore Hokkien Mee:
• Hokkien Char Mee
• Seafood Chicken Hotpot: Chicken, bighead carp, octopus and abalone, mijiu
• Chinese Style Army Hotpot: Inspired by Korean Budae Jigae, a hotpot stew made with lunch meat, sausages, pao cai, tofu, instant noodles, American cheese, cooked in anchovy broth, doubanjiang and tianmian sauce mixed with huangjiu
• Eight Treasure Duck
• Taibai Duck:
• Shanghai Style Red Braised Pork Belly: Red braised pork belly made in Shanghai tradition.
• Braised Beef Tendon:
• Red Braised Donkey Meat: Tao Xiang homemade's red braised donkey meat.
• Red Braised Rabbit Meat:
• Wine Red Braised Beef: A variation of traditional Chinese red braised beef inspired by European beef stew, red wine is used instead of huangjiu.
• Sweet Potato Root and Leaves Soup: A variation of patriotic soup made using both sweet potato roots and sweet potato leaves cooked in a vegetable broth. It is simple with delicate fragrance, the roots are sweet while the leaves are soft and delicious.
• Lamian: Tao Xiang is a versatile and creative master in making lamian which she learned from Longyan, befores she devised her personal method of making noodle, differing from traditional Chinese methods of making lamian, Tao Xiang adapt the Japanese technique of making buckwheat soba into soft wheat lamian noodles by using Japanese menkiri knife to precisely slice wheat dough to form lamian similar to how fresh soba noodles are made. Tao Xiang also came up with a variety of soup bases for lamian.
• Baitang Chicken Soy Sauce Lamian: Chinese lamian version of tori paitan ramen Tao Xiang came up with, the soup is made by mixing broth made from pressure cooking chicken bones, conpoy and garlic, mixed with shiitake dashi and seasoned with Chinese soy sauce. Served with knife cut lamian noodles, topped with boiled carrots, shiitake mushrooms, cloud ear mushroom, and sliced poached chicken.
• Hokkien Lamian Soup: Based on the Penang Hokkien mee of Malaysian Chinese cuisine, prawns heads and shells, garlic and ginger are first roasted in the oven then pressure cooked with pork bones to make the broth,
• Mapo Tofu: Tao Xiang's homemade mapo tofu which she made an improve version of the authentic recipe, by stir frying a mixture of minced pork and beef in vegetable oil with chili oil, doubanjiang, chili flakes, plenty of sichuan pepper, sliced oyster mushroom and shiitake mushrooms. Tender tofu is added along with shiitake dashi mixed with starch and huangjiu and brought to a boil. The usage of mixing both pork and beef produce a new savoury taste, while the mushrooms also goes well with the mala seasoning further complement the fresh silken tofu.
• Gongbao Diced Chicken: Tao Xiang’s homemade Gongbao diced chicken, made according to the authentic Sichuan recipe, diced deboned chicken thighs stir fried with peanuts, dried chili pepper, vinegar, doubanjiang, Shaoxing wine, spring onions, garlic, ginger and five spice powder.
• Jiang Bao Diced Chicken: A Shandong cuisine precursor to Gongbao diced chicken which tianmian sauce is used instead of doubanjiang.
• Four Substance Decotion Mutton Curry: A medicinal curry made using mutton as primary ingredient and the Four Substance Decotion as base consist of Chinese peony root, rehmannia, Chinese angelica and Szechuan lovage mixed with curry spice blend of tumeric, cumin, star anise, fennel seeds.
• Baked Lotus Leaf Chicken: A simplified version of Beggar chicken, a whole chicken seasoned with mijiu then wrapped in lotus leaves and baked in an oven.
• Steamed Lotus Leaf Pork:
• Steamed Prawns: Tao Xiang's homemade steamed prawns which whole prawns are steamed with a sauce made of huangjiu, minced garlic, sliced ginger, basil, soy sauce, lemon zest and Chinese rice vinegar.
• Roast Chicken: Tao Xiang's homemade Chinese style roast chicken, made according to her own recipe, the chicken is stuffed with jujube fruits, goji berries, chenpi, ginger, garlic, rubbed with a mixture of huangjiu, soy sauce, gardenia powder and five spice powder with a pastry brush before being roasted in the oven.
• Grilled Rabbit:
• Leather Strap Eels:
• Double Wine Chicken: French-Chinese fusion cuisine version of coq au vin, consist of chicken braised in a mixture of red wine, Shaoxing wine and chicken bone broth with sauteed onions, bacons, shiitake mushrooms, bamboo shoots, minced garlic and five spice powder.
• Stir-Fried Tomato and Scrambled Eggs with Mozzarella Cheese: A variation of stir fried tomato and scrambled eggs which Mozzarella cheese and basil are added and seasoned with olive oil. This dish is inspired by Caprese salad.
• Jiaozi: Tao Xiang's has great skill in making homemade Jiaozi, which she have come up with several variations.
• Sun Yatsen Four Substance Jiaozi: Jiaozi made from minced pork mixed with finely sliced long yellow daylily, bean sprouts, black ear fungus and mashed tofu wrapped in dumpling skin. It can be steamed or boiled.
• Mirepoix Jiaozi: Jiaozi made from minced pork mixed with sauteed mirepox of finely diced onions, carrots and celery.
• Mutton and Fish Jiaozi: Jiaozi made from mixing minced mutton and surimi fish paste, chives and lavender flowers.
• Donkey Jiaozi: Jiaozi made from minced donkey meat
• Horse Jiaozi: Jiaozi made from minced horse meat
• Soy Tofu Cream Stew: A variation of cream stew Tao Xiang came up with, made using soy milk, chicken, mixed vegetables such as onion, carrot, potato, cabbage, tofu, cloud ear mushroom and shiitake mushrooms cooked in white roux and Jinhua ham broth
• Fujian Style Seafood Soup: Seafood soup in Fujian tradition made of grass carp fillets, deshelled shrimps and oysters cooked in a fish bone broth with shiitake mushrooms and bamboo shoots, seasoned with fish sauce.
• Azuki Mung Beans Soup: A tong sui dessert soup made from a mixture of azuki beans and mung beans
• Chinese Style Beef Stew: Inspired by French pot-au-feu, a stew made using beef brisket and chuck, Jinhua ham and Chinese sausage, sauteed vegetables such as carrots, onions, leeks and turnips are added alongside huangjiu, worcestershire sauce and soy sauce with parsley, thyme and bay.
• Tomato Beef Stew: Tao Xiang's homemade tomato beef stew with Chinese influence, the stew base is made of large amount of sliced tomatoes and simmered in a mixture of konbu dashi and vegetable scrap broth, stir fried onions, carrots, celery, garlic and ginger are added alongside cinnamon, black pepper, five spice powder, soy sauce and mijiu. Beef chuck is then added with additional water and slowly stewed and the liquid is reduced until done.
• Curry Beef Brisket: Tao Xiang's homemade curry beef brisket a Hong Kong Chinese-Indian dish made according to her mother's recipe. coconut water, yogurt.
• Curry Chicken: Tao Xiang's homemade curry chicken with Chinese influence, made from chopped chicken, nappa cabbage, tomatoes and shiitake mushroom, cooked in a sauce made of goji tea, curry powder, five spice powder, light soy sauce and mijiu.
• Hong Kong Style Hamburg Steak: Tao Xiang's homemade hamburg steak, its recipe based on Hong Kong style Western cuisine, consist of grilled beef patty served with a sauce made of meat juice that runs from grilling the patty, worcestershire sauce, hoisin sauce, huangjiu, five spice powder and a slurry of a little corn flour and water that is further reduce over low heat to intensify the flavour. Served with rice.
• Hamburg Steak with Oyster Mushroom Sauce: A hamburg steak that is served with a Chinese style mushroom sauce Tao Xiang came up. The sauce is made by first sautéing king oyster mushroom or oyster mushroom in olive oil and butter, before adding oyster sauce, huangjiu, some konbu dashi mixed with corn flour and pepper, further reduced to thicken the sauce
• Dim Sum: Though not at her mentor and Bailong's level, Tao Xiang is highly skilled and talented in making dim sum which she learnt from Longyan and a dim sum master in Guangzhou.
• Baozi: Having learnt from Longyan and a retired elderly baozi master who used to sell baozi on the streets of Guangzhou, Tao Xiang is very talented in making baozi using traditional Chinese recipes or her own unique recipes.
• Cha siu bao
• Hamburger Style Baozi:
• Carp Baozi:
• Chocolate Baozi
• Tuna Baozi
• Zhuge Liang Style Baozi: A baozi recipe Tao Xiang came up based on the folk story of Zhuge Liang inventing the first baozi, it consist of a mix of pork and mutton wrapped in a dough, the baozi is skillfully shaped like a person's head.
• Siu Mei: Tao Xiang is an expert in making Cantonese style siu mei roast meat which she learnt from Longyan and a siu mei specialist in Hong Kong. She typically used a convection oven to make siu mei in place of a wood or charcoal burning oven for convenience.
• Cantonese Style Roast Duck
• Chinese Style Pork Offal Stew: Inspired by motsunabe and luzhu huoshao, a stew that is made using pork offal such as lung, livers, intestines, tongue and hog maw cooked in a mixture of konbu dashi and vegetable broth mixed with baijiu, mijiu, yellow soybean paste, worcestershire sauce, fermented bean curd and a spice mixture of chili pepper, bay leaf, cinnamon, garlic, ginger and cloves. Onions, udon, tofu, cabbage and garlic chives are added with a spoonful of light soy sauce and dark soy sauce for flavour. Garnished with coriander.
• Chinese Style Fried Chicken: Tao Xiang's homemade fried chicken with Chinese influence. The chicken are first marinated in huangjiu, soy sauce, tianmian sauce, black pepper, minced garlic, ginger and five spice powder for at least two hour before coated in whisked eggs and flour before deep fry in vegetable oil. The skin is crispy while the meat is tender and juicy.
• Bolognese Pasta: Tao Xiang's homemade bolognese pasta with heavy Chinese influence made according to her mother's recipe, the sauce is made using tomato paste, Jinhua ham broth, soy sauce, five spice powder, huangjiu, sauteed mirepox, stir fried minced chicken and pork with yellow soybean paste.
• Huajiao Agilio Olio Pasta: A Chinese-Italian variant of spaghetti aglio e olio made sautéing thinly sliced garlic in olive oil with Sichuan pepper and crushed red pepper in a pan then tossed with spaghetti cooked in salted water. The addition of Sichuan pepper gave it a numbing spicy taste.
• Chinese Style Seafood Pasta: A Chinese-Italian variant of Spaghetti allo Scoglio, made by first stir frying grass carp fillets, clams and shrimps with minced garlic in olive oil in a pan before adding par boiled spaghetti with some huangjiu, soy sauce and fish sauce, stir and cooked until done.
• Hong Kong Style Beef Steak: Grilled beef steak based on Hong Kong style Western cuisine. Beef steak that are first marinated in a mixture of soy sauce, worcestershire sauce, huangjiu and five spice powder for at least two hours, before being grilled to medium rare.
• Claypot Rice: Tao Xiang is skilled in cooking claypot rice, in both traditional Chinese recipes or fusion cuisine recipes.
  • Cantonese Claypot Rice: Traditional Cantonese claypot rice cooked with sliced chicken, salted fish, Chinese sausage and vegetables. Seasoned with dark soy sauce.
  • Claypot Western Sausage Rice
  • Claypot Paella
  • Claypot Cheese Rice

Master Brewer: Tao Xiang is also a tea master, having learnt tea brewing skills from Aisha and Lao Fu Zi a Chinese tea master from Wuyi mountain. She also learned from Cai Xia the Song Dynasty's complex point tea method of tea making.

Master Dancer: Tao Xiang is an outstanding dancer, being completely self-taught in Chinese classical dance and sword dancing. She is a versatile dancer, able to dance agilely and vigorously or gently and beautifully in a soothing rhythm. Her dancing skills also extends to sword dancing, developed a personal style inspired by her mentor dance based swordsmanship, able to efficiently coordinate Qigong breathing techniques with graceful and flexible movements to significantly increase the strength and speed of her sword dancing which later became the basis for her Peach Fragrance Sword Dance.

Expert Farmer: Tao Xiang is a very proficient farmer as a hobby.

Skilled Physician: Tao Xiang is an amateur TCM herbalist, having considerable knowledge of Chinese medicinal herbs which she occasionally incorporate into her cooking. She can also make herbal remedies to cure minor illness and relive ailments.

Equipment

Unnamed Sacred Gear: Liu Tao Xiang possessed one of the Four Fiends Sacred Gear which carries the spirit of Taowu/Toukotsu, the Fiend of Ignorance of AxA universe which she named Xue-Lei (雪雷). It also has the power to create a large amount of electricity.

• Jiutian Xuannu Divine Tiger Dance: Tao Xiang's Sub species Balance Breaker, which she resonate her soul with Taowu, merging with it, taking on the form of a bipedal human/tiger hybrid with several tails. In this form, she gain immense physical strength and speed along with enormous electricity based powers which she can channeled into her tails or her dual swords to attack.

Sun Dragon Moon Phoenix Sword (陽龍月凰剣, Hiryu Getsuou Ken): Liu Tao Xiang's main weapon, one of Ou Jiang's best masterpieces of Spirit Swords, created by combining his craftsmanship with Taoist Magic using damascus steel mixed with an Eastern Dragon's scales and a Fenghuang's feathers. In addition to supernatural sharpness and durability, it is also imbued with powerful Yin-Yang abilities.

Black Emperor True Martial Sword (黒帝真武剣, Kokutei Shinbu Ken): Liu Tao Xiang's secondary weapon, another of Ou Jiang's best masterpieces of Spirit Swords created by combining his craftsmanship with Taoist Magic using a meteorite. Forged based on newfound metallurgical knowledge from studying the ancient Universal Sword of Jiang Ziya which Ou Jiang borrowed from Jellal. Being one of the Wu Xing series, possessing the power of the Metal Phase, Black Emperor True Martial Sword has tremendous tenacity and durability which Ou Jiang proudly claimed it can even withstand a Dragon stomping upon it without breaking or bending. It also emit a metal based spiritual aura which has the power to deflect physical and magical attacks. Its overall sharpness enhanced by its metal based spiritual aura is great enough to cut various supernatural beings with little effort.

Magic Jade Amulet Necklace: A magic Yupei jade amulet necklace Luther crafted, the jade amulet is designed after a tiger. Imbued with powerful magic which bestowed enhanced physical and magical prowess on its wearer. Luther also further improved it with healing spells for healing injuries and recovering stamina.

Magic Bracelets: A pair of Fengshui bracelets made of black obsidian beads and Pixiu shaped gold pendant crafted by Luther, enchanted with magic. It vastly enhanced physical strength and punching power when worn, allowing Tao Xiang to apply greater superhuman strength in her swordsmanship, punches and palm strikes.

Magic Sneakers: A pair of white sneakers adorned with a gold dragon symbol which Luther enchanted with magic. It vastly enhanced speed and kicking power when worn. Luther also synthesised monster leather and his special alchemical synthetic fabric into the shoes with alchemy, significantly improving its durability.

Trivia

• Tao Xiang's favourite cuisines are Chinese cuisine particularly Kaifeng cuisine, Suzhou cuisine and Shanghai cuisine, Japanese cuisine and Taiwanese cuisine.
• Liu Tao Xiang's favourite food are;
  • Bianjing roast duck
  • Cherry Pork
  • Red braised pork belly
  • Coiled dragon and yellow croaker
  • Steamed Wuchang fish
  • Carp with baked noodles
  • Peking duck
  • Grass carp
  • Peach
  • Tofu dishes particularly mapo tofu and agedashi tofu
  • Egg tarts
  • Pineapple cake
  • Tshuah-ping
  • Shengjian mantou
  • Hot dry noodles
  • Sampan congee
  • Pork ribs soup with lotus root
  • Chicken soup with bamboo shoots and mushrooms
  • Beggar chicken
  • Squirrel fish
  • Grilled frogs

• Tao Xiang is also fond of xiaochi as she would often buy Chinese street food to snack on when she is having dates with Jellal in China, Taiwan and Hong Kong.
• Influenced by her mother and tours to Hong Kong, Tao Xiang also like to eat Western food with Chinese flavour and characteristics as she frequently came up with recipes of Western dishes that incorporates Chinese ingredients such as soy sauce, Chinese rice wine and five spice powder.

• Liu Tao Xiang's favourite drink are;
  • Milk
  • Soy milk
  • Sugarcane juice
  • Green tea particularly Biluochun and Gyokuro
  • Jasmine tea
  • Chrysanthemum tea
  • Oolong tea particularly Da Hong Pao and Dong Ding tea

• Tao Xiang's hobbies are Chinese painting, Chinese calligraphy, cooking, reading, dancing, travelling, Qigong meditation, practising tai chi and farming.
• She also enjoyed visiting art museums in China and Taiwan to look at various Chinese artworks such as paintings, calligraphy, ceramics, sculptures.
• Tao Xiang also like visiting Chinese gardens and Japanese gardens to meditate to absorb rich amount of natural ki to heal and cultivate her mind and body.
• As part of her artistic pursuits, Tao Xiang enjoyed making forgeries of famous Chinese paintings and calligraphies.
• Influenced by her scholarly father, Tao Xiang enjoyed reading being particularly interested in Chinese literature. She also enjoyed reading Chinese manhua and Japanese manga which she saw as good inspiration for her art. At first, she read Chinese translations of Japanese mangas she bought from Taiwan before switch to reading Japanese manga in the original Japanese language on the internet. Like her father, Tao Xiang also like to study Chinese mythology and folklore.
• As a sinologist, Tao Xiang have a great affinity for Song Dynasty culture.
• In addition to Liu Bei of the Three Kingdoms era, Tao Xiang is also revealed to be a descendant of the Song Dynasty Imperial Clan via her mother Zhao Jinluo (趙金羅) who is a direct descendant of Zhao Mengfu.
• As a guohua painter, Tao Xiang held immense admiration for Zhang Daqian who was hailed as one of greatest painters of China during the 20th century. Tao Xian admitted she was obsessed with the study of Zhang Daqian's paintings, of the many guohua masters she respect and admired she considered Zhang Daqian to be the best, even express regret for not being born at an earlier time as she wished to be Zhang Daqian's disciple.
• In addition to her passion for Chinese art, Tao Xiang also admired foreign art, particularly Western painting and Japanese painting.
• As a scholar of Chinese literature, Tao Xiang is a great fan of Song Dynasty literature particularly the works of Liu Yong, Ouyang Xiu, Su Shi and Li Qingzhao. Influenced by her father's work in Chinese mythology and folklore, Tao Xiang is also interested in gods and demon fiction and Xianxia literature. She is also a great fan of Bing Xin whose writings she had read since childhood.
• Like Aisha, Tao Xiang is also a huge fan of the novel Dream of the Red Chamber which she always carried a copy with her, and is particularly interested in the Red Chamber cuisine featured in the novel, which she wished to try recreate. She also intends to paint her own versions of the portraits of Jia Baoyu and the Twelve Beauties of Jinling but wished to gain more knowledge and inspiration from life before doing so.
• Tao Xiang's best friend is Guan Aisha, they bond over their mutual love and interest in Chinese painting and calligraphy.
• Tao Xiang has French ancestry via her maternal grandmother.
• Tao Xiang is fond of animals particularly cats, tigers and pandas. Her love for animals extends to mythical ones.