Miao Village She Fan (Communal Rice)

Miao Village She Fan

　　In the Tujia and Miao villages around Zhangjiajie, it is a tradition to eat She Fan during the Spring She Festival. According to the lunar calendar, starting from the first Wu day after the first month and continuing up to the fifth Wu day around the Spring Equinox, this period is known as the “Spring She.” On this day, every household cooks She Fan to celebrate the festival. If you happen to be there during this time, you’re in for a real treat.

　　　　The method of cooking She Fan is different from that of regular rice. First, you need to pick fresh mugwort from the edges of gardens, fields, or streams, wash it, chop it finely, and knead out the bitter juice on a stone slab before drying it out in a pan. Then stir-fry it with diced cured ham and chopped scallions until fragrant. Next, using a ratio of three to one, cook one-third sticky rice until it’s half-done, then add two-thirds regular glutinous rice to the pot and cook everything together. Finally, mix in the pre-stir-fried mugwort evenly, cover the pot, and let it simmer for about half an hour before serving. This method of cooking produces She Fan with the combined aromas of rice, meat, and vegetables. When people eat this dish, their appetite increases—after one bowl, they’ll definitely want a second...

　　　　Eating She Fan takes place in the lush greenery of mid-spring in March, when willows turn green and peach blossoms blush, and the air is fresh. Although almost every household makes She Fan, each family’s version has its own unique touch, so neighbors often exchange dishes to try one another’s. This simple and heartfelt rural custom continues to be passed down through generations. With the opening up and reform, She Fan has also made its way to the market. If you visit Zhangjiajie without trying a delicious bowl of “She Fan,” it would truly be a pity.