有人说年的味道就是食物的味道。这句话一直被我奉为真理。孩子们过年期待的事莫过于三项:假期、食物和压岁钱。对于我一个“吃客”来说,年的味道永远是在舌尖上绽放的。每到新年之前的倒计时,老一辈泡制的腊肉就已经酥在我们的心中了。那些腊肉表面一层金黄,把手指按上去是一定会打滑的。这样的腊肉再配上一些黄豆,或和新采的包菜在一起烩,那味道简直不可抗拒。当我把腊肉放在鼻子下,一股酸而焦的香气夹杂在若有若无的松枝香气中扑面而来,让你本已激动不已的味蕾再度骚动不安起来。放一片在口中,外焦里嫩,入口即化,美味到让你不得不咽 Some people say that the taste of the year is the taste of food. This sentence has always been my truth. There are more than three things the children look forward to during the Chinese New Year: Holidays, Food and New Year’s Money. For me a “eat”, the taste of the year is always blooming in the tongue. Every countdown before the New Year, the older generation of brewed bacon has been crisp in our hearts. Those bacon surface layer of golden, press your finger up is sure to slippery. This bacon and then add some soybeans, or with the new pickled cabbage braised, it is simply irresistible taste. When I put the bacon under the nose, a sour and coke aroma mixed with the aroma of loose pine branches blowing, so that your already excited taste buds upset again. Put a piece in the mouth, the outer focus of tender, that is, the entrance to the delicious so that you have to swallow