Oxhide II (2009) - full transcript

That was quick.

Quick? It took me over an hour.

I'm the slow one then.

The fennel wasn't fresh,
so I bought chives instead.

We'll have to add an egg then.

Is the G3 bag template ready yet?

You're still threading the needle?

Didn't I thread the needles for you
before I went out?

I've used them all.

Here you go.

I threaded two needles for you.



The thread came out.

It looks finished to me.

Pass it over.

- You're putting that here now?
- Yes.

We haven't moved the table yet.

Look at all this space
you have to work on.

Look. This side is against the wall.

There is a lamp on this side.

The vice takes up two sides.

There isn't any space left.

Ok.

- Come over here.
- Ok.

Heave.

Turn it this way.



Turn it which way?

- Clockwise.
- I see.

One, two, three. Heave.

Don't push against me. One, two, three.

- This way.
- Ok.

One, two, three.

Ok. I'll do it.

- Huifen.
- Yes?

Fetch me some water.

How much?

Enough to mix three cups of flour.

Hot or cold?

Warm water will do.

Take the flour out.

- Look.
- That's too much.

A little more. A little more.

Ok, that's just about right.

It's the end of the month,

but still no news from the management
of the shopping centre.

When did they send
the contract last year?

I think we had finished all the paperwork

by the start of the month.

Don't worry.

They might have
already given the contract

to the sales assistant.

I wouldn't bet on it.

The cost of the rent
is written in the contract.

The management charges
each shop a different rent.

So if the sales assistant gets to know
how much the rent is,

it'll put management
in an awkward position.

If what you say is right,

whatever gets given to the salesperson
must be bad news.

Exactly.

I can't say for sure.

But there is a much bigger chance
it will be bad news.

We haven't got any news yet.

The meat is in the fridge. At the top.

Found it.

If I were you,
I would stop fussing about it.

Just go to management and ask.

The earlier we know what's going on,

the earlier we can make plans.

Are you afraid to ask?

Empty the water out.

We can use the bowl for the filling.

Where shall I put it?

Put it here.

Oh, you've moved the table over here.

A certain someone has left
some space for you to work.

Why is the meat so fatty?

The fat doubles as oil.

Heavens.

- I might as well just give it to you.
- Ok.

How should I chop the chives?

Each bit should be the same length
as the width of the leaf.

How can you use chives as a reference

for chopping chives?

You've got a point.

The bits should be square-shaped.

So, how long then?

- Four millimetres long.
- Ok.

Let me get past.

You can rest for a while.

All yours.

How long should I chop them?

They should be as long
as the width of the leaves.

How long is that?

Four millimetres.

Four millimetres.

It doesn't have to be
exactly that length.

You said four millimetres.

Your hand should be straight.
Press down hard.

Bend your fingers slightly.

Alright. Alright.

This is impossible.

That's the problem with chives.

Try chopping a smaller bunch.

I'll straighten them up.

See? No difference.

When I push the knife down,

the ones on the edge don't get cut.

Take these. Take your time.

At that speed,
it'll be dark before we get any dinner.

Do you think it's too hard?

Yes. A little.

I'll leave it to sit then.

Move over a little.

Come over this way.

Give those to me.

Leave them there.

Put this back.

Let me get past.

Pass that lighter over.

It's on the table next to the kettle.

Which one?

The small one.

- Huifen?
- Yes?

You'll have to hold the wok for me.

Hang on. Let me do this first.

Careful.

It's alright. Let remove this first.

Ok.

Put this back for me.

That wok is really dirty.

Take your glasses off.

The flame is too high.

Did it burn?

No. It's sticking a bit.

It's alright, I'll scrape it off.

I didn't smell anything burning.

Where's my ruler?

I can't see anything without my glasses.

Have you finished chopping yet?

They might be a bit longer
than four millimetres.

Let me do it.

What are you doing? I'll...

You'll do it?

Of course. I may be slow,
but I'll get it done eventually.

Take your time then.

Pass the cloth over.

I'll do that.

Why is it so bland?

Whoops, I forgot to add salt.

I've finished chopping.

Go and wash your hands then.

Ok.

You've missed a bit.

They won't get rid of me that easily.

What I'm running is a specialist shop.

Firstly, I design everything myself.

Secondly, it is all hand-made.

Thirdly, it's the only one of its kind.

Shops like that are the future.

Yeah, right!

Every year you tell management
how wonderful you are.

What have you got
to brag about this year?

I'm not boasting.

I tell them every year
I'm going to refurbish the place.

But you two never support me.

You have to earn enough money

before you can refurbish anything.

You're always talking about refurbishing.

How will refurbish the place
make any difference?

This "specialist shop"
you're talking about...

Where's the cloth?

Here.

I think it is a specialist shop.

Who says so?

What is the point
in calling it a specialist shop yourself?

Every time business is good,

it's always because we are selling
at discount prices.

You can brag all you like,

but there's no point

unless the customers recognize
the value of your bags.

If you ask me,

those who buy are worse
than the ones who don't.

- Beibei.
- Yes?

Go and fetch me some sesame oil.

Ok.

Where is the sesame oil?

Is that all?

Yes. We can save it for next time.

It doesn't smell of much now.

It'll taste great once cooked.

Stir it a little more gently.

What?

The water will seep out.

The chopsticks should be touching
the bottom of the bowl.

Then stir.

I can't do this.

Never mind. Leave it.

Shall I put the salt back?

Put this back while you're at it.

Hang on. Let me have a go.

Do you have to pull
your sleeves up for this?

It has to be done
very quickly, doesn't it?

You have to put flour on it. Have a go.

Let me put some water on my hands.

Do you have to take it so seriously?

Did it stick?

Yes. It's flat.

Not too bad.

One, two, three.

Look.

Can I still pull it off like this?

Of course, carry on.

Look. Try it.

Why can't we just use a knife?

This is how we make dumplings
in this house.

You have to cup your hand slightly.

You should pull it off up here.
You're pulling it off down here.

That's how I was doing it.

Never mind. Hang on.

I'll mould it back together
and we can try again.

- Will it still be edible?
- Of course.

This is good stuff, it'll be fine. See?

You have to add quite a lot of flour
or it will stick.

Watch my hand.

Watch me.

Make a hole.

Then stretch it into a circular shape.

Then turn.

I can do that.

Can you? You try then. Keep it even.

It's too difficult for her.

She wants to learn.

Both hands at the same time.

Press down harder on the thicker parts.

Both hands at the same time.

Press harder on the thicker bits

and press gently on the thinner bits.

That's it.

It's just like a snake.

That's it. Stretch it out.

That's enough. Add a bit of flour.

Sprinkle it on.

This is the most important part. See?

You always use this part

instead of the part
where the finger goes in.

You make it look very complicated.

Here, let me show you.

I'll remove that for you.

How come you're using your left hand?

Never noticed that before.

I always do it like this.

Did you see that?

You're right.

Do you use your left or your right hand?

I use my right hand, of course.

We both use our right hand.

Your mum uses her left. That's unusual.

How did you twist it? Like this?

Here.

Your thumbs should rub
against each other like a knife.

I told her to use this part.

I don't know which is correct either.

That won't do. You'd better start again.

We can't use this bit.
We can do that bit later.

It's worse than the first time.

That won't do. Start again.

Let me show you.

Let's get rid of this bit.
I'll put it here.

Never mind.

Listen to that.
Quiet for a moment. Listen.

All I can hear is the sound of the train.

When mum does it, there's a sound.
Did you hear it?

She's better than you at it.

Your poor skills
have rubbed off on me now.

That's not the right sound.

You made it on purpose.

Let me finish them off.

Listen to that.

Not bad at all.

There's a sound as she pulls it off.

I wouldn't have noticed
if you hadn't told me.

Your mum used her left hand.

I do it like this all the time.

I can't do that. If I...

This part of your hand acts like a knife.

There. I've finished.

Right.

I'll sprinkle a bit more flour on.

Our preparations have turned into

a dumpling training course.

Don't copy the way your mum does it.

What's wrong with my method?

See how you do it?

I use both hands.

Never seen anything like it.

The top and bottom stick out
just like a flying saucer.

Watch me.

Once you've pulled it off
you've got a roundish shape.

Both ends will stick to your palm easily.

So add a little flour to both ends.

Then, do this.

I'll tell you why it works.

The board is flat.
Your palm is slightly concave, right?

So you just press down hard and turn.

Perfect!

It's flat.

Your dad's method is better.

I'll do the rest.

An expert would use both hands.

Both hands at the same time...

I doubt if you can do that.

You have to remove everything else first.

See, one is bigger than the other.

The table is too high.

It's the table for me.

Step on the beam.

Don't press down hard
until your hand turns.

You have to add flour.

Not bad.

This is easier
than breaking off the bits of dough.

This one is small, this one big.

Take a bit of the big one
and stick it on to the smaller one.

But don't do it like that.

The dough has sat for a while,
so it's malleable.

Otherwise, it would dry up quickly

and the dumplings would break.

Spread your palm. Gently now.

There are still a few left.

Finish them off. Hurry up.

It doesn't matter
if there's a dent in it, does it?

Press down on the dented part.

That's it.

The last ones are a bit big.

The size doesn't really matter.

As long as they are even.

You can press harder on the smaller ones

and less on the bigger ones.

The rule is that the wrapper
should be thicker in the middle

and thinner on the edges.

If the wrapper is too thick,
it will break easily.

I remember you saying that before.

The filling looks good.

I can't really reach it over there.

Just put it there, then.

Not bad, eh?

- Not bad.
- Not bad.

You're doing a good job, Beibei.

But you're lagging behind.

Let me take over.

One person rolled the dough.
Two make the dumpling.

We'll never get it done like this.

Ok. Hang on. Let me finish this one.

Quality comes first.

I'll go over to that side, then.

Look at me.

I'm putting mine over there
instead of on my dumping mat.

It looks as if you've made lots

and I haven't made even one.

It's a question of habit.

Shall I just place them like this?

Anyway you like,

as long as they are not stuck together.

This one's no good.
I'll use a smaller one.

If you ask me,
we have to place the dumpling on the mat

at a ninety-degree angle.

True. They should be placed vertically.

That is how they are now.

No one likes using the chopsticks.

Yeah.

I like using chopsticks.

I was always told
to use a piece of bamboo.

That has one larger side
and one smaller side.

That is the traditional kind.

That's right.

Do people still use them?

No.

I think using chopsticks is easier.

But it's not easy scooping the filling.

If your hands are slightly cupped

it's easier to put the filling on,

because the bottom is concave.

How come you're putting on
so much filling?

This is not a lot.

Your mum doesn't like them
with too much filling,

so I always put less.

Beibei's look a bit different to ours.

Don't put too much filling in.

This one's not bad.

Watch how I do it.

Give me some flour.

Watch me.

Start from the middle
and pinch it together.

Three times.

Then a fourth,

a fifth and you've got your dumpling.

I don't think I follow.

I'll show you again.

There's only one left.

One's enough.

Don't put too much filling in.

I don't like too much filling in mine.

See, if you use chopsticks
you get bits all over the place.

If you get filling on the edges,

as soon as you boil it, it will break.

Because of the oil.

That's right.

Let's concentrate on this, shall we?

Pinch once, twice, and again.

Use your thumbs
to pinch the edges together

and you'll get a crease like this.

Every dumpling should look like this one.

By pinching it, you get a fold.

Looks slightly hunchbacked.

We don't have any more wrappers.
I'd better hurry up.

And you said I was slow.

Yes. I have been watching
your mum all along.

Can you tell which ones you made?

I certainly can.

This one is definitely mine.

So is this one.

This one's yours. See?

It's flat.

Your mum's dumplings
have decorative edges.

Why are you always so contrary?

Look. It's curved.

Your dumplings are straight.

I can make them like that.

I'll try one in a bit.

Now I'm going to...

Let's put them in line.

This is my line.

That's definitely yours.

This is your line.

This one's mine.

Why do you always have to be so contrary?

I don't do it consciously.

You use your left hand
to pull the bits of dough off.

Everyone else stirs
the filling clockwise,

but you do it anti-clockwise.

I don't realize it myself.
It's just a habit.

There can only be one reason for it.

Your blood type is B.

Let's turn this one around.

I really can't make them like that.

I've made a mess of it.

I'll have to mend this one for you.

The chives are seeping out of the crack.

See, it's got an edge.

It's just not very pretty, that's all.

It's just not as standard as mine.

You'll get the hang of it.

Look.

This is how I do it.

I press the edges together like this.

Your dad likes to press it in one go.

I'll put my dumplings on another tray.

You can make your own line too.

See. It's straight, isn't it?

In one go.

My hands are small.
I doubt if I can do that.

Your dad likes to press it together.

I prefer to pinch the edges together.

By pinching the edges,
you can push all the bad luck in.

If you ask me,
it doesn't matter how much I pinch.

I won't manage to stop
the bad luck from seeping out.

You could once see the train from here.

Let me have a look.

It's a bit crowded on this side.

I'll go over there.

You can put them on there too,
if you like.

I still can't make them the way mum does.

It's not something
you can learn in one day.

There are still some broken ones.

Where?

So it is.

That can't be one of mine.

I told you to be careful.

Of course it is yours.

That is definitely not one of mine.

Look.

This is the one I just made.

They are totally different.

There's a broken one?

This is definitely not one of mine.

This one has a thicker edge.

It must be your dad's.

One of the pressed ones.

Only your dad's look like that.

See if you can fix it.

It seems everyone has
their own way of making dumplings.

Every person has his own method.

A person's appearance is
a product of their personality.

It's the same with dumplings.

Sounds very philosophical to me.

Look.

Look at this one.

It's standing.

Now look at this one. It's not mine.

It's lying on its side.

Look at mine.

How on earth was this one made?
Pressed or pinched?

I... I... I... pinched
the edges together first,

then pressed it.

Or pressed it first, and then pinched.

If I have to define it,

I would say it is...

what's the word... a happy medium?

It's freestyle.

It's contemporary art, if you ask me.

Your ends are no thinner than mine.

That is definitely not mine.

The first ones you made, you put here.

But you put some of yours over here.

I bet that one is yours.

Putting in a lot of filling
is a sign of greed.

Someone who always wants more.

What about the ones with less filling?

Is that a sign of stinginess?

Are you talking about me?

That's not what I meant.

Look at this dumpling I just made.

Look, doesn't it look like me?

This one doesn't look like you.

You don't think so?

No. If you ask me,
this one looks more like you.

This one's really ugly.

I want to discuss something with you.
But don't fret.

Ok.

What if management
doesn't renew the contract?

How should I explain
the situation to everyone?

It's not a "what if" question.
It's almost a given.

Just tell them
the contract came to an end.

I don't think that will do.

A contract can always be renewed.

The rent is too high.

Can't say that either.

They will know that the business is bad.

And you think business is good?

You know dad's proud.

Can't you just find him a good excuse

and let him save face?

Ok.

Just tell people
we don't want to do it anymore.

That we've had enough.

But do want to continue.

All you care about is your pride.

The real problem is Diao Xiaoli.

If she finds out we've closed the shop,

she won't give you any rest.

If she makes a fuss,

I'll put her in her place.

You would be better
focusing all that energy

on making money.

From that point of view,

it would be better to keep the shop.

Better my foot!

For the past seven years,

we've spent tens of thousands on rent.

That's not including
the workers' salaries

and the shop assistants' salaries.

Then there's the cost of the leather.

You know how anxious I get
when it's time to pay the rent.

For seven years.

If you are worried about Diao Xiaoli,

you can simply tell her that

we want to expand the business

and that the shop is too small.

She is a moneygrubber.

If she hears
you're going into big business,

she'll want to invest in it.

That would be a big trouble.

Who cares?

If she's willing to invest, then let her.

We are not that kind of people.

I suppose we've finished.

Time to boil them.

Almost there.

Go and fetch some garlic.

Ok.

Do you think this one looks like me?

Maodou just bit me.

Are you ok?

I'm fine.

I got a fright, that's all.

It was just a little bite.

That cat!

What are you doing?

We're going to cook
the dumplings, aren't we?

Don't put the wok up here.
Leave it down there.

You know she thinks it's dirty.

Oh.

Give that a wash.

Ok.

- Beibei.
- Yes?

Fetch me a stool.

Beibei.

Fetch me a lighter and a piece of paper.

Will newspaper do?

Yes. Just a small piece.

- Just a small piece, right?
- Yes.

Is this big enough?

That's fine.

Easy now.

Let me do it.

Let go. It's fine.

- Is it ok?
- Fine.

Beibei.

Yes?

Watch the stove for me.

- Call me when the water is boiling.
- Ok.

I'll make the remaining dumplings.

I'll put this here.

Ok.

There are only
a few dumplings left to make.

I'll do them.

There aren't that many left.

I'll make the wrappers.
You can put the filling in.

There's not much filling left either.

It's enough.

What are you going to say to your staff?

Nothing to it, really.

The problem is their age
and their qualifications.

They can do an ok job with us.

But they'll find it difficult
to get a job elsewhere.

I suppose you can talk to them
over a meal.

Enough filling for the dough we have.

Yeah. Not bad at all.

That's the last one.

All finished.

Well?

It's not boiling yet.

Huifen, did you get the bowl?

Yes. I'll clear up these things first...

Let your mum get past.

I'll pass it over to you in a minute.

Almost there.

Excuse me.

Looks like it's boiling.

Not quite.

We'll have to wait a little longer.

The fire is big enough, isn't it?

Yes.

It must have boiled by now.

A watched kettle never boils.

The more you wait, the longer it takes.

Maybe you should pretend
you're not waiting.

The more you wait, the longer it takes.

As soon as you forget about it,
it'll start to boil.

There we are. It's boiling.

Let me do it.

Careful now.

Easy does it.

Pass me that wooden spoon.

Don't put them in one by one.

Put them in pairs.

Gently pick them up like this.

Hold them close to the water,
otherwise they will splash.

Try again.

Closer to the water.

It's too hot.

You're still holding them too far away.

Drop them in in pairs.

I'll hold it for you.

Closer.

There's so much steam.

Of course there is.

No, you've got it wrong.

So how are you supposed to do it then?

You have to slide
along the surface of the wok.

Faster. It should be touching the wok.

Push the water.

Don't pull it back like that.

I'll show you.

I'll do it.

Push the water away.

Am I doing it right now?

Not too bad.

You shouldn't be pushing the dumplings.

You want to push the water.

The water will then move the dumplings.

Don't stir it.

- See the water moving around?
- Yes.

The water pushes the dumplings around.

If you don't do this,
they'll stick to the wok and break.

Last two.

- There are more.
- Oh, yes. That's right.

We've finished this one.

Hang on.
I'll pass them over.

Stay where you are.

Steady now.

I'm going to put them in, ok?

Go ahead.

I didn't count how many there are.

I did. Altogether there are fifty-nine.

Fifty-nine.

Fifty-nine...

But that's not counting
the last fourteen.

Fifty-nine plus fourteen. Seventy-three?

Fifty-nine plus fourteen.

Is that seventy-three?

Huifen,

how much is fifty-nine plus fourteen?

Seventy-three.

That's right.

This is the last one.

Give that to me.

Seventy-three dumplings for three people.

Divide that by three.

What did you say?

Seventy-three dumplings for three people.

If we divide the total by three,
that makes twenty-five.

I can't eat that many.

Pass that bowl over.

I'm going to add some water.

That yellow bowl.

Ok.

Do you still want this garlic?

Yes. Just in case there isn't enough.

Did you bring in the vinegar?

Yes.

There's rice vinegar and Laba vinegar.

Be patient.

They'll be ready in a minute.

There seems to be too little water
and too many dumplings.

In that case...

I'll put some more water in.

I'll fetch some more.

Beibei.

Yes?

When you make dumplings,

you need to add water
to keep the heat down.

There's a saying.

Lid on to cook the wrapper,

lid off to cook the filling.

Lid on to cook the wrapper.

Lid off to cook the filling.

Why is that?

Can I put this here?

Ok.

There's no particular reason.

That's what we were taught
when we were young.

Are we cooking the wrappers now?

Right.

Lid off to cook the filling.

If we don't cook the filling,
the meat will be raw.

So you have to add water.

Looks like much more than seventy.

Hold this for me.

Don't get burnt.

Ouch!

Let me hold it.

Are you taking it away?

No.

We might still need it.

Do you still need the lid?

No.

Pass the straining ladle
over to your dad.

Yes. I need the straining ladle.

You have to put them through water.

Otherwise, they'll stick to the plate.

Let's put it on the floor.

Easy now.

Do you have enough plates?

Not really.

Fetch another one.

Can we fit anymore on this one?

- I'll put it up there.
- Ok.

You really have got a nasty cough.

I'll get your mum
to give you some medicine.

Stand up. I'll get it.

It's probably from the gas.

We should get her some medicine.

Yeah.

There are only a few left.

Is that all of them?

Actually, we should bring
the lid back in.

Otherwise, the soup will get cold.

Ok.

Beibei. Bring a stool in, will you?

There isn't much garlic in this.

I've peeled it all.

We can put it in later.

I'll have some of that, too.

Here you go.

Want some garlic?

It's not easy to fish it out
with chopsticks.

Use a spoon.

Slow down or you'll break the jar.

Do you want any?

You help yourself.

Pass me the spoon.

I'll have a bit more of that.

Are you serving the soup?

Yes.

Careful. It's hot.

Half a bowl is enough for me.

There's a mosquito.

Up there.

Don't move.

Careful.

Are you ok?

We're fine. Just leave it.

I didn't catch it.

It flew over there.

As long as it's not in here.

You're a really slow eater.
Look at my plate.

Maoji has arrived.

She's always around when there's food.

Where's her little dish?

I'll get it.

Jiji. Here you are.

Is she eating?

Leave her.

Are they too salty?

Just right. They're really good.

If we had put all the fatty meat in
as you wanted to,

I bet they would taste very different.

You did put the fatty bits in.

They taste better
with both fatty and lean bits.

I've finished.

I can have some more later if I'm hungry.

Look at all these leftover dumplings.

I'll eat them in a minute.

Who's on duty today at the shop?

The new one.

What's she like?

She's not a bad saleswoman.

She's very reliable.

But if we do close the shop,

it will be difficult
for her to find work.

Is it because she's overweight?

Yeah.

I bet the skinny one
can find a job easily.

Yes. She is smart.

Get me some more soup.

Honestly, she's left all that garlic!

Half a bowl is enough.

- Are you having anymore?
- No.

There's one here.

You have those.

I've had enough.

Have a little more.

Huifen.

I won't go to the shop this evening.

I'm not in the mood.

Let's go out for a walk, then.

Ok.

Don't forget to take some cat food.

I wonder if we will see
that tortoiseshell cat again.

You mean that little cat?

Where did we see her yesterday?

Behind the coal shop.