在今天日益丰盛的餐桌上,咸菜似乎难得一见。正因为如此,在底蕴深厚的中国炊食文化中,咸菜就更难占有一席之地,成了一只“丑小鸭”。然而,在我的印象里,咸菜不只是平常的小菜,而是那种一日三餐都离不开的“大菜”。因为在经济拮据的岁月里,家家户户都需要认认真真、仔仔细细地腌咸菜,我们家每年腌咸菜的情景,至今记忆犹新。秋日里,父亲踏着露水、迎着朝阳、手握菜刀挑着簸箕、来到地头,想到一冬的菜有了着落,嘴角露出一丝不易察觉的喜悦。拔起、削根、堆好。父亲一趟趟地把白菜往家里送,水井边,母亲一棵棵地洗。我的小手也在水里忙碌着……吃完晚饭,家里人又忙开了,母亲不停地把白菜挪进屋,父亲一圈 Pickles seem rare at today’s increasingly hearty table. Because of this, it is even more difficult for pickles to occupy a place in the deep-rooted Chinese food culture and become an ugly duckling. However, in my mind, pickles are not just ordinary dishes, but “big dishes” that can not be separated from for three meals a day. Because in the financially constrained years, every household needs to be honest, carefully pickled pickles, pickled pickles our family scene every year, still fresh memories. Autumn, his father marching dew, facing the rising sun, holding a kitchen knife lug dustpan, came to the ground, think of a winter dish has landed, mouth a trace of imperceptible joy. Pull up, cut the root, pile well. Father trip to the cabbage to the home to send, wells, the mother of a tree to wash. My little hand is also busy in the water ... ... After dinner, the family was busy, the mother kept moving cabbage into the house, his father lap