Drink laba porridge
Laba porridge is believed to be familiar to everyone, because many places have the custom of eating Laba porridge on Laba Festival. It first started in the Song Dynasty, and in the Qing Dynasty, the custom of drinking Laba porridge became more popular. In the folk, every household should make Laba porridge to worship their ancestors.
Laba porridge in different regions uses different materials, but most of them can't be separated from whole grains such as rice, millet, glutinous rice, purple rice and coix seed, beans such as soybeans, red beans and mung beans, and dried fruits such as red dates, peanuts, lotus seeds, longan and medlar. Laba porridge can actually maintain the spleen and stomach.
Stuffed laba vinegar
In some areas of northern China, people are used to soaking garlic in vinegar on Laba Festival. Laba vinegar should be soaked until the first day of the Lunar New Year. When eating jiaozi, you must be vegetarian and jiaozi, which means it is better to eat it in Laba vinegar for one year. At the same time, Laba vinegar can be preserved for a long time.
Chilaba noodles
In Weibei area of Shaanxi Province, Laba porridge is not drunk on Laba Festival, but on this day, every household has to eat a bowl of Laba noodles. Laba noodles are made of flour and beans. Beans need to be soaked one night in advance, and soup is used the next day. Cook the noodles with medium heat, and finally stir-fry the chopped green onion with hot oil and pour in the noodles.
Eat rice with wheat grains
Eating wheat kernel rice on Laba Festival in Xining area. Boil wheat kernels with beef and mutton one day in advance, add ginger bark, pepper, Miao Xiang and other ingredients, and cook overnight with slow fire. Cereal rice can be described as exotic and delicious.
Eat laba tofu
Laba tofu is a folk snack in yi county, Anhui Province. On Laba Festival, every household bakes tofu. Its making method is to make tiny soybeans into tofu, cut them into circles or squares, then smear salt water, dig a small hole in the middle, add a proper amount of salt, and slowly dry them in the mild sun until the water is dry. This is Laba tofu.