Every year when spring comes, people of Songtao Miao Autonomous County in southwest China's Guizhou Province make and eat a traditional food called "Shefan" to greet spring and pray for a good year.
Locals venture into fields to gather wild vegetables such as sweet wormwood, green onion, and fish mint, which they then wash in stream water. Once cleaned, the sweet wormwood is finely chopped to squeeze out any bitterness, while the green onions are minced. These ingredients are then blended together with briefly boiled rice, soaked glutinous rice, and diced preserved meat, creating a harmonious medley of flavors and textures. The mixture is then expertly steamed for approximately one hour, allowing the distinctive essence of each component to meld into a delectable dish that embodies the freshness of springtime.
The steamed Shefan can be eaten directly with fish mint, or stir-fried and served with side dishes. With each bite, individuals can taste the essence of spring, while simultaneously offering prayers for a fruitful harvest and a happy family in the forthcoming year. It is also a way to remember departed loved ones around the Qingming Festival, a traditional Chinese festival that pays tribute to the deceased and a time for people to worship their ancestors.
In addition to the Miao ethnic group, people of some other ethnic groups such as Han, Tujia and Dong also make and eat Shefan in spring.