Community rice is a special meal eaten when passing the community. Tujia people attach great importance to celebrating the community spring. On the fifth Wu day after the beginning of spring (usually around the vernal equinox), every household will cook communal meals to worship their ancestors. The raw materials of community rice are white rice and mugwort, so some people call it "Yi Ku Rice". When making it, rub the young Artemisia annua twigs first, squeeze out the bitter water, and steam or simmer them with soaked sticky rice or glutinous rice before eating. With the improvement of living standards, people have added wild onions, garlic sprouts, diced bacon, walnut kernels, peanut kernels, etc. when cooking community rice, which not only has a refreshing fragrance, but also has the effect of refreshing and strengthening the brain. And because young artemisia can be substituted with wild onions, community rice has become a delicacy in all seasons. Every year before and after the Spring Equinox, people invite relatives and friends to gather for communal meals. Especially for families with new graves, they can invite friends to visit the graves over communal meals, and the more people there, the better. At this time, the surrounding mountains are crowded with people, cigarettes are curling up, and firecrackers are everywhere. Eating communal meals creates a strong atmosphere of mourning.

Ingredients: 300g glutinous rice, 200g rice, 150g cooked bacon, 200g artemisia annua, 150g bitter garlic (wild onion).

Seasoning: tea oil, salt, MSG, etc. in appropriate amounts.

Preparation method: steaming. Cut the bacon into small dices, remove the roots of the bitter garlic and cut into short sections. Wash the artemisia (only use the young leaves), cut into short sections, and knead out the dry bitter water. Stir-fry the artemisia in a pot with tea oil until it turns yellow and remove the bitter water and set aside. Wash the glutinous rice and rice, soak the glutinous rice in water; put the rice into a pot of boiling water and cook for a while, then take it out and filter out the rice soup; filter out the water from the glutinous rice and mix it with the cooked rice, add diced bacon, bitter garlic, and artemisia Mix the vegetables, salt and MSG evenly, put it into the steamer, and steam it over high heat.

Flavor characteristics: Artemisia and wild onions are fragrant, bacon is rich in flavor, and the rice is oily but not greasy.

Technical tips: Only use young leaves of wormwood, which must be kneaded to produce bitter juice. Do not add too much tea oil. If tea oil is not available, vegetable oil can be used instead.