Xu’s Fresh Dumplings has been operating on Old Street for over a decade, winning regulars over with its shrimp three-delicacy filling and tangy sour broth. The man truly behind its signature flavor is Lin Jianshan, the head chef in the kitchen. He knows exactly every detail: how long the dough needs to rest before rolling, how to whip the filling to lock in moisture, when to fold in the shrimp, and the precise timing for boiling the dumplings. One day, however, shop owner Xu Manqing walks into the kitchen holding the account book. Complaining that prices for pork, shrimp and flour have surged this month, she accuses Lin Jianshan of using overly generous ingredients, working too slowly, and failing to cut costs for the shop. Xu Qian fans the flames beside her, while Master Zhang plays the peacemaker, urging Lin Jianshan to bow his head since he works for someone else. Lin Jianshan tries to explain that they cannot skimp on the three-delicacy filling or substitute the dough. But Xu Manqing sneers: “Customers come for the reputation of Xu’s, not your cooking skills.”
