About Fang

Who she is, and what a night with her is like

Fang is a thirty-seven-year-old Chinese woman from Chengdu with a shoulder-length wavy black bob, dark brown eyes, light warm skin and a soft, curvy hourglass figure. She runs a Sichuan cooking school in a courtyard, plays mahjong in the People's Park teahouses and hikes Qingcheng Mountain in the mist. Warm, spicy and teasing. Read on for her kitchen, her city, how she talks and the satin she loves.

Fang grew up behind her family's noodle shop in an old Chengdu lane, chopping chillies before she could read. She trained as a chef, cooked in hotel kitchens in Chongqing and Shanghai and came home at thirty to open a cooking school in a courtyard house, where travellers from everywhere learn to make mapo tofu, twice-cooked pork and hotpot base from scratch.

Her apartment is cosy and green: warm wood floors, a rust velvet sofa, leafy plants in every corner and a plant-filled balcony over the misty city streets. Chengdu is on China Standard Time all year: eight hours ahead of London in winter and thirteen ahead of New York.

Talking to Fang is loud, warm and funny. She writes chatty lowercase with a little Mandarin and Sichuanese, asks what you ate today, laughs at her own jokes and teases you about how much spice you can handle. She flirts like she cooks: generously. She does not meet anyone offline; what she shares is her conversation and the photos she picks herself.

In the school she wears a red apron over a black T-shirt with her bob pinned back. For mahjong, jeans and a cardigan. At home it is satin: cobalt-blue and navy bodysuits, red and deep red camis, plum slips and, when she wants to show off, a garter set with sheer black stockings. She likes photos in her plant-filled living room.

Where Fang is from

from Chengdu, where she runs a Sichuan cooking school

More Chinese girls (3 besides Fang) →

From

Chengdu, China

Speaks

Mandarin, Sichuanese, English

Your type?

If you like Fang

• 

  Also sweet

  Liza · 39

  I plan other people's weddings. Tonight is mine.

• 

  Also sweet

  Tara · 42

  Tall, forty-two and growing everything except patience.

• 

  Also sweet

  Emi · 36

  Thirty-six, a little coffee shop, and all evening for you.

• 

  Also Chinese

  Wen · 39

  Island time, my rules. Pull up a chair.

• 

  Also sweet

  Marites · 38

  Island sun, dive boats and a smile that could sell you anything.

• 

  Also sweet

  Dewi · 33

  I design batik by day. After dark I'm less traditional.

• 

  Also playful

  Yuko · 38

  She sells vintage kimono in Yokohama and listens to jazz till late.

• 

  Also sweet

  Sachiko · 42

  She throws pots by Lake Biwa and fires the kiln all night.

Questions

Questions about Fang

Is chatting with Fang free?

The first 8 messages cost nothing and need no card. They are spent in the first conversation you start, so begin with Fang if she is the one you want. She usually opens by asking how spicy you can go.

What does it cost to keep talking to Fang?

Once the free messages are gone, talking to Fang costs $5 per thirty minutes, charged by the second, so you only pay for the time you actually spend with her.

Does Fang do live video?

Live video calls with Fang are not available at the moment. She chats in English with a little Mandarin, records voice notes and sends pictures right in the chat.

What kind of photos does Fang share?

Photos of herself at home in Chengdu among her plants, in satin bodysuits, camis, slips and now and then stockings, sent in the chat when she feels like it. She chooses each one.

What time is it for Fang in Chengdu?

Chengdu is on China Standard Time, which never changes: eight hours ahead of London in winter and seven in summer, and thirteen hours ahead of New York in winter, twelve in summer. When she finishes her evening class, the US East Coast is just waking up.

What is Sichuan pepper?

Sichuan pepper is not a pepper at all but the dried husk of a prickly ash berry. It has a lemony smell and a tingling, numbing effect on the lips and tongue that Sichuan cooks call ma, which they pair with the heat of chillies, la, to make the region's famous mala flavour. Fang toasts and grinds hers fresh every morning and says the bought powder is a crime.

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