China has been drinking Laba porridge for more than 1000 years. It first started in the Song Dynasty. On the day of Laba, whether it is the imperial court, the government, temples, or the people's homes, Laba porridge will be cooked. In the Qing Dynasty, the custom of drinking Laba porridge became more popular. At court, emperors, queens and princes give laba porridge to civil and military ministers and attendants, and distribute rice and fruit to monasteries for monks to eat. In the folk, every household should also make laba porridge to worship their ancestors; At the same time, family members get together for dinner and give gifts to relatives and friends. There are many kinds of Laba porridge in China. Among them, Beiping is the most exquisite, and there are many items mixed in white rice, such as red dates, lotus seeds, walnuts, chestnuts, almonds, pine nuts, longan, hazelnuts, grapes, ginkgo, water chestnut, moss, roses, red beans and peanuts. , a total of not less than twenty kinds. On the night of the seventh day of the twelfth lunar month, people began to get busy, washing rice, soaking fruits, peeling, removing stones and picking carefully, then cooking in the middle of the night and stewing with low fire until Laba porridge was cooked the next morning. More sophisticated people should first carve fruits into human shapes, animals and patterns, and then cook them in a pot. What is more distinctive is that fruit lions are put in Laba porridge. Fruit lion is a lion made of several kinds of fruits, with peeled and dried crisp dates as the lion's body, half walnut kernel as the lion's head, peach kernel as the lion's foot and sweet almond as the lion's tail. Then stick them together with sugar and put them in a porridge bowl, just like a little lion. If the bowl is bigger, you can put two lions or four little lions on it. More exquisite, it is made of jujube paste, red bean paste, yam, hawthorn cake and other foods in various colors, and kneaded into statues of the Eight Immortals, the birthday girl, Luohan and so on. This decorative Laba porridge can only be seen on the altar of a big temple in the past. After laba porridge is cooked, you should sacrifice to God and ancestors first. After that, give it to relatives and friends, and be sure to send it out before noon. Finally, the whole family eats together. It is a good sign that the leftover Laba porridge will be preserved after eating for a few days, indicating that there is more than one year. If you give porridge to the poor, it will be better for you. Laba porridge also has the function of witchcraft in the folk. If there are flowers and fruit trees in the yard, put some Laba porridge on the branches. I believe it will bear more fruits next year. On the day of Laba, in addition to offering sacrifices to ancestors and worshipping God, there are also mourning and mourning for national subjugation. (World Food Network)
Dietary customs of Laba porridge in various places
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, adzuki beans, broad beans, black beans, rice and potatoes as laba rice, and then add wheat flour or buckwheat flour to cut into rhombic "ears" of willow leaves, or make it into "sparrow heads" of small round eggs, and then add chopped green onion oil to cook porridge. 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's not just 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. (Fujian hotline)
Laba tofu
"Laba Tofu" is a folk specialty in Ganxian County, Anhui Province. Before Laba on the eve of the Spring Festival, that is, around the eighth day of the twelfth lunar month, every household in Ganxian county will bask in tofu, which is called "Laba tofu" by the people.
Emerald Jasper Laba Garlic
Pickling Laba garlic is a custom in northern China, especially in the north. As the name implies, garlic is brewed on the eighth day of the twelfth lunar month. In fact, the materials are very simple, namely vinegar and garlic cloves. The method is also extremely simple. Put the peeled garlic cloves in a sealable container, such as a jar or bottle, then pour in vinegar, seal the mouth and put it in a cold place. Slowly, the garlic soaked in vinegar will turn green, and finally the whole body will turn green, like jade and jasper.
Cook "five beans"
In some places, Laba porridge is not called Laba porridge, but called Wudou. Some are made on Laba Festival, and some are made on the fifth day of the twelfth lunar month. Some "sparrow heads" are also cooked with flour, rice and beans (five kinds of beans). It is said that Laba people eat "sparrow's head", and sparrows have a headache, which will not harm crops in the coming year. This kind of boiled "five beans" is not only for eating, but also for relatives and neighbors. When you eat it every day, heat it and eat it together until the 23 rd of the twelfth lunar month, which symbolizes more than a year.
Laba noodles
In some places in northern China where little or no rice is produced, people eat laba noodles instead of laba porridge. The next day, on the morning of the eighth day of the twelfth lunar month, the whole family will eat Laba noodles.
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Laba custom
Laba diet custom
Around the Southern and Northern Dynasties, influenced by eating "Qibao Wuwei porridge" on the eighth day of the twelfth lunar month in Buddhist temples, the custom of eating "Laba porridge" was formed. On the eighth day of the twelfth lunar month, ancient temples would take fragrant grains and fruits and cook porridge to worship Buddha. People also follow the example of cooking this porridge on the eighth day of the twelfth lunar month to eliminate disasters and diseases. In the Song Dynasty, the folk Laba porridge in Hangzhou was made of "walnuts, pine nuts, milk mushrooms, persimmons and chestnuts" and rice.
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Laba diet customs in various places
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. "
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Beijing labazhou
In the past, Beijingers attached great importance to Laba porridge, made it every year, and were very particular about cooking methods. Every time before and after Laba, I am always busy for a while, forming a small festive atmosphere. Rice, beans and dates are the main ingredients of Beijing porridge. There are many kinds of rice, including japonica rice, glutinous rice, millet (that is, yellow rice and millet), coix seed, and even fruit coix seed and Euryale ferox seed. Beans are mainly red beans, and kidney beans can also be added less. Soybeans, peas, etc. Should not be used. Jujube is the first fruit. Take its fragrance and play a role in seasoning.
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Discussion on "Laba" of Winter Porridge Health Preservation
From the point of view of modern nutrition, beans contain the only high-quality plant protein comparable to animal protein. Dried fruit "concentrates" many nutrients in fresh fruit. Nuts are not only rich in protein, but also rich in vitamin E and various trace elements, which is beneficial to improving human immunity and delaying aging. According to the traditional view of health preservation, Laba porridge has the effects of invigorating spleen and kidney and tonifying deficiency. Spleen and kidney are the basis of "acquired" and "congenital" respectively. Spleen and kidney are full and strong, "healthy qi exists inside, and evil cannot be done."
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Laba tofu
"Laba Tofu" is a folk specialty in Ganxian County, Anhui Province. Before Laba on the eve of the Spring Festival, that is, around the eighth day of the twelfth lunar month, every household in Ganxian county will bask in tofu, which is called "Laba tofu" by the people.
Detailed text >>& gt
Emerald Jasper Laba Garlic
Pickling Laba garlic is a custom in northern China, especially in the north. As the name implies, garlic is brewed on the eighth day of the twelfth lunar month. In fact, the materials are very simple, namely vinegar and garlic cloves. The method is also extremely simple. Put the peeled garlic cloves in a sealable container, such as a jar or bottle, then pour in vinegar, seal the mouth and put it in a cold place. Slowly, garlic soaked in vinegar will turn green. Finally, the whole body will turn green, like jade and jasper.
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Cook "five beans"
In some places, Laba porridge is not called Laba porridge, but called Wudou. Some are made on Laba Festival, and some are made on the fifth day of the twelfth lunar month. Some "sparrow heads" are also cooked with flour, rice and beans (five kinds of beans). It is said that Laba people eat "sparrow's head", and sparrows have a headache, which will not harm crops in the coming year. This kind of boiled "five beans" is not only for eating, but also for relatives and neighbors. It is heated every day and eaten with food until the 23rd of the twelfth lunar month, which symbolizes that it has been more than a year.
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Noisy Laba
Once upon a time, in winter, some rural areas in the north entered the slack season. Therefore, just after the twelfth lunar month, gongs and drums rang in all villages, commonly known as "noisy Laba"; After Laba, gongs and drums were also played, also called Noisy Year. In terms of diet, people pay attention to minced meat noodles, not laba porridge. Because most people in the local rural areas lived in poverty before, they ate limited wheat flour and had less daily oil and water. Adults and children are looking forward to the morning of Laba, and have a meal of minced meat noodles to satisfy their hunger. As for cooking Laba porridge, if you want to cook delicious food, you can't afford the ingredients. If you only cook beans and other miscellaneous grains, you will be tired of eating them on weekdays. Therefore, only cooking "five beans" should make the best use of the situation, and the most important thing is to eat minced meat noodles.
Rabbah worships ice.
The custom of worshipping ice in Laba is very popular in some places. On the seventh night of the twelfth lunar month, every family should give their children "frozen ice". In a bowl of clear water, people put all kinds of flowers carved with carrots and white radishes, and put coriander as green leaves on the outdoor windowsill. Early the next morning, if the ice in the bowl freezes, it indicates a bumper wheat harvest in the coming year. Then pour the ice out of the bowl. They are colorful, crystal clear and beautiful. One piece for each child, smoking while playing. It is said that in the early morning, some farmers go to rivers and ponds to freeze and pour the ice back into their fields or dung piles, praying for good weather and bumper harvests in the coming year and expressing the good wishes of working people for a bumper harvest.
Practice of Laba porridge
Ingredients: glutinous rice 1 cup, adzuki bean100g, raisins, peanuts, lotus seeds, red dates, dried longan, pine nuts 50g each and sugar 300g.
Practice: 1, wash and soak glutinous rice for one night, and wash and soak red beans for about 4 hours.
2. Put adzuki bean, lotus seed and peanut kernel into the inner pot, add 6 cups of tobacco leaf water, move into the electric pot, add 1 cup of water into the outer pot, and steam until the switch is switched off; Add glutinous rice, add 1 cup of water to the outer pot, and continue steaming until the switch jumps; Add red dates and dried longan, heat half a cup of water in an outer pot, continue steaming until the switch jumps, and then add 300 grams of pine nuts, raisins and sugar.