少年时,母亲在厨房料理,我在书房看书,隔了一段距离,我大概可以凭嗅觉辨识很多气味。煤球在炉子里燃烧起来,散发出一种炙热的气味。芹菜一株一株折断后,抽去筋丝,空气里就漾起一种特有的清香的气味。蛤蛎养在水里吐沙,气息里多了一点腥甜。剥蒜瓣和切姜丝的气味,最容易判断。大铁锅里热油腾起来的气味,好像一种期待。不多久“喳” When I was a teenager, my mother was cooking in the kitchen. I read a book in my study, and I could probably recognize a lot of odors by smell. Briquettes burn in the stove, emitting a hot smell. After a strain of celery broken, take away the tendons, the air rippling a unique fragrance smell. Clam raising in the water spit sand, breath a little more fishy. Peel garlic and cut the smell of ginger, the easiest to judge. The smell of hot oil in a big iron pan seems like an expectation. Not long after