Large, filling portions, and cheap, too. Those two requirements alone had already given Heath a rough picture of these three men's living conditions: they expended a lot of physical energy and went hungry, but eating their fill regularly cost rather a lot. Reluctant to spend money, they wanted affordable food that offered good value.
People like that.
They were nothing unusual. In fact, Heath had encountered customers like that while running his little restaurant in his previous life. Back then, he had opened a small restaurant next to an old residential complex. It was not very big, and he served as both owner and cook. One day, he had met a customer who made that very request.
He was a migrant construction worker, his clothes somewhat dirty. He wore a very old-style camouflage work uniform, and even its green camouflage had turned a little black. He was covered in dust, too, but Heath had not minded and had told them that of course he had something. After Heath served the knife-cut noodles, over the next three months or so, many more workers came to his restaurant to buy them. They ordered nothing but knife-cut noodles, taking a few cloves of garlic along with them.
Only later did Heath learn that these workers worked on a new housing development two kilometers away. Yet they would rather walk those extra two kilometers to buy his knife-cut noodles, partly because they tasted very good, and partly because his portions were generous, filling, and cheap. One large bowl left their stomachs full and their whole bodies feeling languid.
So this time, Heath planned to make knife-cut noodles for these three miners as well.
"Please wait a moment," Heath said calmly. Knife-cut noodles were a little troublesome to make. He needed to knead the dough