For it contains ample amino acids, protein, vitamins and other nutrition, the Laba porridge is not only simple to prepare, but also a nutritious winter food. Cooked nuts and dried fruit are great for calming nerves, nourishing one’s heart and vitality, and strengthening the spleen. Perhaps that is the reason why it’s also known as Eight Treasure porridge.In the daily life, lots of people like it because of its rich nutrition.
Background
The Laba Festival is a traditional Chinese holiday celebrated on the eighth day of the twelfth month of the lunar Chinese calendar. The Laba festival(腊八节 Làbā jié)was once to celebrate the new harvest before the Qin Dynasty(秦朝 Qíngcháo). After the first century AD Buddhism was widely spread to China, the festival was utilized as commemoration of Gautama Buddha’s enlightenment at the age of 35. While in the Qing dynasty(清朝 Qīngcháo), ceremonies for the Laba festival would have been held while in the Yonghe(雍和 Yōnghé) Temple in Beijing.
Customs
The Laba Congee was a vital sign in the festival. In Northeast China, Northwest China and Jiangnan(江南 Jiāngnán), this tradition has been preserved, however it has become less popular in South China. On the first day of spring the government would hold a ceremony called “Beating Spring Ox” with all the aim of encouraging farming.Yet another custom will be the soaking of Laba garlic. Garlic is soaked in vinegar for about a month starting from the Laba festival. The garlic and vinegar is then utilized alongside Chinese dumplings around Chinese New Year.
Laba Rice Porridge
Laba rice porridge is made up of glutinous rice, red beans, millet, Chinese sorghum, peas, dried lotus seeds, red beans and some other components, this kind of as dried dates, chestnut meat, walnut meat, almond, peanut, and so forth. In fact there are eight substances utilized, cooked with sugar to create the unique porridge tasty. People in the north like to use glutinous rice, red beans, dates, lotus seeds, dried long’an pulp, walnuts, pine nuts as well as other dried fruits in their porridge; however, people in the south like a salty porridge with rice, soybeans, peanuts, broad beans, taro, water chestnuts, walnuts, vegetables and diced meat. Within the north, it is a dessert with sugar extra; while in the south, salt is put in. Some people prefer to add cinnamon and also other condiments to add flavor.
The most important thing in making Laba porridge is controlling the heat. At the beginning, the flame should be high, but the fire is then turned down to allow the porridge simmer until it begins to emit a scrumptious smell. The process is time-consuming but not challenging.
