FOR the past 10 years,Li and his wife have made a living by running a small noodle restaurant comprising only three tables.Li left his hometown as a teenager in 2008,and worked on odd jobs in various regions before opening this 10-squaremeter store in 2011.At about 4 a.m.every morning,he gets up to prepare the dough and make the noodles.When he finishes,customers begin to show up.Normally,he serves customers till around 8 p.m.or a bit later.Sometimes Li envies those who can finish work earlier.He admits that running a small business is not easy,but the upside is more flexibility:he can leave the post whenever there are urgent family affairs to attend to.