In my rural hometown, there are many wild Toona sinensis trees, which breed every year and spread all over the countryside. Of course, it is best to grow in front of and behind your own house, so that you can watch the buds of Toona sinensis grow from small to large all day, then pick them first and taste them near the water tower. When the spring breeze makes me completely take off my winter clothes, Toona sinensis will sprout. I like to eat Toona sinensis. I always stare at the Toona sinensis tree in the corner for three days. I really want to pick the buds with hooks and eat as soon as possible. But I am in a hurry, and neither is the tree. All day long, the dry branches stand upright in the blue sky, showing its vicissitudes and steadiness, and it is too late to spit out the fragrance. (2) On a bright afternoon, I suddenly smelled a faint fragrance in the breeze. Can't wait to run under the tree, stand on tiptoe, looking for those dark reds shining under the blue sky. I found it!

Clusters of short buds, I do not know when they have smiled at the withered branches, from high to low,

Staggering landing seems to put a smart butterfly on the old man.

"Bow" perfectly released the enthusiasm accumulated in a winter in this spring. That tender bud, penetrated by the sun into a beautiful purple, shining with a touch of oil, is particularly dazzling and warm against the blue background. For a time, I thought that Toona sinensis buds were spring, and there were only Toona sinensis buds in spring. Spring breeze promotes everything. Within a few days, the Toona sinensis bud has grown into a little girl's braid. The long pole standing in the corner of the room finally came in handy. Bend the wire into a hook and tie it to a long pole, and you can pick those mouthwatering Toona sinensis. Standing on the roof, I held the pole for a long time, introduced those lovely buds into the hook, and then suddenly twisted the handle of the pole, only to hear a crunchy bang, and a bunch of Chinese toons fell. In a short time, Toona sinensis has been scattered all over the floor. Then, I held these Toona sinensis and clamored for my mother to fry "Toona sinensis fish" for me. Mother first selected and packaged these Toona sinensis leaves, then washed them and marinated them in warm water. At this time, mother can free her hands to prepare the batter. Beat two eggs in a bowl, add proper amount of flour and water, and stir well until the silk on the chopsticks can be pulled out. Boil the oil, take out the pickled Toona sinensis, wrap it in batter, and quickly put it into the boiling oil pan. There was only a creak, and the Toona sinensis wrapped in the batter suddenly rolled and expanded and turned brown. (5) I have been standing by, and I have long been swallowed by the Toona sinensis fish in the pot. As soon as I was out of the pot, I grabbed it with my hands, which made me stamp my feet and shake my hands. Mom is happy, take out the bowl and pass it to me. I sat obediently in front of the stove until my stomach was round, put some oil on it and ran to play. When I come back, I will eat another big bowl. 6 Toona sinensis has been eaten one after another. As summer approaches, Toona sinensis can no longer be fried and eaten, and my enthusiasm for Toona sinensis has faded. But my mother went to pick those slightly tender leaves, chopped them up and dried them in the sun, saying that they could be eaten after drying. I don't believe it. How can I eat this? In hot summer, my mother took out the dried Toona sinensis, fried it in a pot, then mixed it with shredded cucumber, put vinegar on it, poured it on the noodles soaked in cold water, and ate a bowl of cold and fragrant cold noodles. The summer heat suddenly disappeared in the fragrance of Toona sinensis. As long as the dried Toona sinensis is preserved, it can be eaten for one year until it eats dark red buds again.