According to legend, in the northern part of ancient India, that is, in the southern part of Nepal today, there was a king suddhodana in Luowei, Carpil. He has a son named Gautama Siddharta. When he was young, he felt all kinds of pains of birth, illness and death. He found that social life was futile and was extremely dissatisfied with the theocracy of Brahmanism. So, at the age of 29, he abandoned the luxurious life of the royal family and became a monk. According to historical records, this day is the eighth day of the twelfth lunar month in China. Because he was Sakyamuni, Buddhists later called him Sakyamuni, which means Sakyamuni's saint. After Buddhism was introduced into China, monasteries were built everywhere, and the activity of cooking porridge to worship Buddha became popular. Especially on the eighth day of the twelfth lunar month, when Sakyamuni offered sacrifices to cultivate Buddha, all monasteries held chanting, and imitated the legendary program of offering a kind of "chyle" before Buddhism became a Buddha, and cooked porridge to worship Buddha. This is the origin of Laba porridge.
In the Song Dynasty, Wu wrote Meng Lianglu for six years: "The eighth day, the temple name is Laba. Dasha Temple and other places have five-flavored porridge, which is called' Laba porridge'. " At this time, Laba porridge has become a folk custom, but at that time, the emperor also used it to win over all ministers. Guo Sun, a native of Yuan Dynasty, wrote a story about his visit to Yan Dou: "On December 8th, Guanbai porridge was sent, which was mixed with rice and fruit. More goods win, and this story follows the story of the Song Dynasty. " "Yongle Dadian" records that "it is the eighth day of the month, which the Zen family calls Laba Festival, and the porridge is cooked for the Buddha." In the third year of Yongzheng in the Qing Dynasty (A.D. 1725), Sejong changed the mansion east of imperial academy in Andingmen, Beijing into the Lama Temple. Laba, in Wanfuge and other places in the palace, cooked Laba porridge in a pot and asked lamas and monks to recite scriptures, and then distributed the porridge to palace ministers for tasting for the festival. "Guangxu Shuntian Mansion Records" says: "On the eighth day of the twelfth lunar month, Yonghe officials cooked porridge, customized it, sent ministers to supervise it, and covered the rice." Laba porridge is also called "Qibao porridge" and "Wuwei porridge". The earliest Laba porridge was boiled with adzuki beans, which gradually enriched through evolution and local characteristics. The Southern Song Dynasty scholar's "Old Wulin Stories" said: "Cooking porridge with walnuts, pine nuts, milk, persimmons and chestnuts is called Laba porridge." Fu Cha Dunchong, a Qing Dynasty man, said in the Chronicle of Yanjing Age: "Laba porridge is made of yellow rice, white rice, glutinous rice, millet, water chestnut and peeled jujube paste. And dyed with red peach kernels, almonds, melon seeds, peanuts, hazelnuts, pine nuts, white sugar, brown sugar and miscellaneous grapes for external use. "
Tianjin people cook Laba porridge, which is similar to Beijing's, including lotus seeds, lilies, pearl rice, Italian glutinous rice, barley kernels, sticky glutinous rice, sticky yellow rice, beans, mung beans, longan meat, ginkgo, red dates, sweet-scented osmanthus in syrup and so on. They are all good in color, smell and taste. In recent years, black rice has been added. The Laba porridge can be used for dietotherapy, and has the effects of invigorating spleen, stimulating appetite, invigorating qi, calming nerves, clearing away heart fire and nourishing blood.
Laba porridge in Shanxi, also known as eight-treasure porridge, is mainly millet, with cowpea, adzuki bean, mung bean, jujube, sticky yellow rice, rice and glutinous rice. In southeastern Shanxi, cooking porridge with water is also one of the eating customs. This kind of porridge is called fragrant rice, which means adzuki beans, red beans, cowpeas, sweet potatoes, peanuts, glutinous rice and persimmons on the fifth day of the twelfth lunar month.
On the day of Laba in the northern Shaanxi Plateau, besides all kinds of rice and beans, porridge is cooked with all kinds of dried fruits, tofu and meat. Usually cooked in the morning, sweet and salty, depending on people's tastes. If it is lunch, we should cook some noodles in porridge and have a reunion dinner. After eating, you should put porridge on the door, on the stove and on the trees outside the door to ward off evil spirits and avoid disasters, so as to welcome the next year's agricultural harvest. According to folklore, it is forbidden to eat vegetables on Laba, saying that there are many weeds in the field after eating Lai crops. Laba people in southern Shaanxi want to eat mixed porridge, which is divided into "five flavors" and "eight flavors" The former is cooked with rice, glutinous rice, peanuts, ginkgo and beans. The latter uses the above five raw materials to add diced meat, tofu, radish and seasonings. On Laba Festival, people not only eat Laba porridge, but also worship ancestors and granaries with porridge.
Gansu people have traditionally cooked Laba porridge with whole grains and vegetables. After cooking, it is not only for family members to eat, but also distributed to neighbors to feed livestock. In Lanzhou and Baiyin urban areas, Laba porridge is made of rice, beans, red dates, ginkgo, lotus seeds, raisins, dried apricots, dried wax gourd, walnuts, shredded mung beans, sugar and diced meat. After cooking, it is first used to worship the door god, the kitchen god, the land god and the god of wealth, and pray for good weather and good harvests in the coming year; Then give it to the neighbors and give it to the last family. Wuwei, Gansu pays attention to "Sulaba", eating coarse rice, lentil rice or coarse rice, cooked with fried seeds and twist. Folk call it "bean porridge bubble".
People in Ningxia usually cook porridge with lentils, soybeans, red beans, broad beans, black beans, rice and potatoes as laba rice, and add wheat flour or buckwheat flour to the "ears of wheat" cut into rhombic willow leaves, or make them into "sparrows' heads" of small round eggs, and then add chopped green onion oil for cooking. On this day, the whole family only eats laba rice, not vegetables.
Most people in Xining, Qinghai are Han people, but Laba doesn't eat porridge, but eats wheat kernel rice. Boil freshly ground wheat with beef and mutton, add green salt, ginger peel, pepper, tsaoko, Miao Xiang and other condiments, and after a night of slow fire, the meat and wheat merge into a milky white shape. Boil the pot in the morning, and the smell is fragrant.
In the "Confucius Food System" in Shandong Province, there are two kinds of "Laba porridge". One is made of rice kernels, longan, lotus seeds, lilies, chestnuts, red dates, japonica rice, etc. There are also some "porridge fruits" added to the bowl, mainly because the fruits are carved into various shapes for ornament. This kind of porridge is specially for Confucius' master and the master of the zodiac. The other is cooked with rice, sliced meat, cabbage and tofu. , is for the servants in Confucius.
People in Henan eat laba rice, which is made of eight kinds of raw materials, such as millet, mung bean, cowpea, wheat kernel, peanut, red dates and corn. When cooking, add some brown sugar and walnuts to make the porridge thick and fragrant, which means a bumper harvest in the coming year.
Eating Laba porridge in Jiangsu is divided into sweet and salty, and the cooking method is the same. It's just that salty porridge is served with vegetables and oil. Suzhou people cook Laba porridge with arrowheads, water chestnuts, walnuts, pine nuts, euryales, red dates, chestnuts, fungus, vegetables, Flammulina velutipes and so on. Li Fu, a scholar in Suzhou in the Qing Dynasty, once wrote a poem: "The porridge on the eighth day of the twelfth lunar month came from Brahma, and the seven treasures blended beautifully with mixed flavors."
Zhejiang people usually cook Laba porridge with walnut kernel, pine nuts, Gordon Euryale seeds, lotus seeds, red dates, longan meat and litchi meat. Sweet and delicious, pray for a long life. It is said that this method of cooking porridge came from Nanjing, which contains some legends.
There are many people in Sichuan. Laba porridge is made in a variety of ways, including sweet, salty and spicy. Rural people eat salty porridge, mainly soybeans, peanuts, diced meat, white radish and carrots. Strangers come here to taste, although do as the Romans do, but it is difficult to get used to it. Nowadays, many people in the city eat sweet porridge, which can be called unique flavor. Laba is closely related to porridge. Drinking porridge in Laba is also a fancy and a level.
There are some scientific reasons why people in China love Laba porridge so much, besides eating customs. The porridge spectrum written by Cao Yanshan, a nutritionist in the Qing Dynasty, has a detailed and clear record of the fitness and nutritional functions of Laba porridge. Laba porridge has the functions of harmonizing stomach and strengthening spleen, nourishing heart and clearing lung, benefiting kidney and liver, quenching thirst, improving eyesight, relaxing bowels and calming the nerves, and is a good food therapy. These have been confirmed by modern medicine. Laba porridge is also a good food for the elderly, but we should also be careful not to drink too much. In fact, it is not only Laba, but also the porridge for the elderly. There are quite a few varieties of porridge, which can vary from person to person. You can choose it according to your needs and eat it as appropriate.
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The origin of the name twelfth lunar month dates back to one or two thousand years ago. According to ancient records, "wax hunters hunt animals as sacrifices." In other words, "wax" is related to hunting; Our ancestors sacrificed wild animals, wild birds and other prey to the gods (in winter). Xu Shen, a scholar in the Eastern Han Dynasty, explained this in Shuo Wen Jie Zi: "La, three days in winter, is a hundred gods." So "La" is an ancient sacrificial name. According to records, the custom of "La Worship" began in the Zhou Dynasty. In the Qin Dynasty, people began to call the December of the lunar calendar, when La Worship was usually held, the twelfth month.
There are two theories about the origin of Laba Festival. There are Ba Shen who say Laba Festival: the early god, the cat and tiger god, the insect god, the agricultural god, the secretary god, the post desk god, the field god and the water god, so it is called Laba; The other is to eat Laba porridge, which comes from Buddhist rituals. Legend has it that Sakyamuni, the founder of Buddhism, traveled to famous mountains and rivers and visited sages all over the world. One day, I came to the vicinity of Nilian River in Bihar. Because of the hot and light weather, I was tired and hungry and fainted. Saw by a shepherd woman, she fed the lunch porridge boiled by millet to Sakyamuni. He woke up immediately after eating, regained his strength, sat quietly under the bodhi tree and became a Buddha in December. Since then, on this day, the temple cooked millet porridge, recited scriptures and worshipped Buddha as a memorial. It turned out that monks and nuns in the temple not only offered millet porridge to the Buddha, but also distributed it to donors as a means of communication. Later, this custom gradually spread to the people, and every household cooked as usual. Folk cooking Laba porridge can be divided into "fine Laba" and "coarse Laba". Taking its warmth can nourish, dispel cold, warm the abdomen and moisten the intestines. But people who eat Laba porridge don't always believe in Buddhism. /Archiver/tid-2 194 1 . html