Lapa congee, also known as "Seven Treasures and Five Flavors Congee", is a congee made from a variety of ingredients, also known as the Seven Treasures and Five Flavors Congee, whose traditional ingredients include rice, millet, corn, Job's tears, jujubes, lotus seeds, peanuts, cinnamon, and a variety of legumes (e.g., red beans, green beans, yellow beans, black beans, kidney beans, etc.). , kidney beans, etc.). To the Song Dynasty, gradually formed in the "Lapa" day porridge and porridge customs, and continues to this day, Lapa congee has become the people's daily enjoyment of traditional food.
How did Laha congee come about
The custom of Chinese people drinking Laha congee began in the Song Dynasty. It is generally believed that the custom originated from Buddhism.
Drinking Lapa congee originated from Siddhartha Gautama, the founder of Buddhism, but there are contradictions in this statement. It is said that, in ancient times, there is a Jinyi country, the country's Prince called Siddhartha Gautama, he was twenty-nine years old on the monk training. One day when he was walking near the Nilian River, he was so tired and hungry that he fainted and fell to the ground. There is a shepherdess very sympathetic to him, will bring around the miscellaneous grain with some wild vegetables and wild nudity, with spring water into a milky porridge, fed him to eat, he was able to revitalize the spirit, sitting quietly under the Bodhi tree meditation, finally in the lunar calendar December 8, the first day to become a buddha.
Later, in order to commemorate him, the Buddhists called the day of the 8th lunar month "the festival of the Buddha", every day will be held on the chanting of sutras, but also cook congee to honor the Buddha. This has become a custom, people drink congee on this day.
There is also a saying similar to this. It is said that Sakyamuni sat under the Bodhi tree when the practice, is closed eyes, people suddenly see the sky five-color rain, Buddha face suddenly put red light, sat down and passed away. This day is the eighth day of the Lunar New Year. Therefore, the Buddhists since the eighth day of the first month of every year, are to five colors of rice and grain with some fruit into a porridge, worship Buddha, called "seven treasures and five flavors of the porridge", commonly known as "Laha porridge"; religious people also drink this porridge on this day, expressed nostalgia for the Buddha. Under the influence of Buddhism, many people also believe that this can be blessed and drink Laha congee.
However, this association of Sakyamuni and Lapa congee together, and historical facts are contradictory. Such as "Wei Shu - Shi Lao Zhi", "set said diagnosis of real" and other ancient books, are recorded that Shakyamuni is "February 15 and into the Nijie"; "Sui book - by the book" also said Shakyamuni is "February 15 died". Sakyamuni was a great historical figure. Historical figures, these records are reliable. Shakyamuni's real name is Siddhartha Chodama, was born in today's Nepalese territory, and our country's Confucius contemporaries, Shakyamuni is the people of his honorific. These legends above, may be with the prevalence of Buddhism and people's belief in Buddhism, the honor of Siddhartha Gautama, have a great relationship.
History of Lapa Porridge
From the historical records. Lapa congee first appeared in China during the Song Dynasty. Written in the Song Dynasty, the book "Tianzhongji" said that the Northern Song Dynasty, Tokyo, every December 8th. The major temples are to send "seven treasures and five flavors of porridge", known as "Laha congee". Later, the people were also influenced, competing to follow suit. For example, the Song Dynasty Meng Yuan Lao "Tokyo Meng Hua Lu" said, the eighth day of the first month of Lunar New Year, the people of Ju Liang City, have to use fruit and miscellaneous materials to cook congee to eat. Lu You, a poet of the Southern Song Dynasty, wrote the poem "I am more ashamed of the Buddhist congee this morning". The "Buddha porridge" mentioned in the poem is Lapa congee. It has been practiced for generations. Therefore, the Qing Dynasty Lapa Festival is characterized by Lapa congee alone.
The earliest Laha congee, just with red beans to cook 'to the Qing Dynasty. The situation has been very different. According to the Qing dynasty Fucha Duncan Chong "Yanjing times" records, Beijing people in the Qing dynasty to make Laha congee. Has developed into a yellow rice, white rice, rice, millet, diamond-horn rice, chestnuts, red beans, peeled jujube puree and so on as the main raw material, and then add people red peach kernel, Zao Zao grapes, almonds, melon seeds, peanuts, stick hong, pine nuts, red enamel, white nucleus and so on. Cooked with water. General family. Most of them have to start preparing on the seventh day of the first month of the lunar calendar. Peeling, picking sand, washing rice, busy working a night. To the eighth day when the sky is bright to finally cook a pot of rice porridge.
Of course, such a complex and elaborate practice, the common people simply can not reach. According to records, the people of Beijing at that time. Simply use as many varieties of fruit and rice as possible to cook together. In order to meet this convenience of most people. Some of the grain store shrewd shopkeeper. Early in advance will be kidney beans, peas, millet, rice. And mung beans, RL beans and so on mixed well. People called mixed beans rice or Lapa rice. Specialized in selling to these civilians.
Different Lapa congee
Jiangnan Lapa congee on Lapa Day. With this largely consistent. According to Qing Gu Lu "Qing Jia Lu" said. Every Lunar New Year's Eve, Suzhou city residents. Will use "vegetables, fruit six rice porridge", called Lapa congee. Some are not cooked by themselves. Is cooked in advance by the monastery. Mountain monks and nuns to give. Called "Buddha porridge".
Buddhist monasteries Lahai porridge custom. Compared with the folk, more prevalent. Such as the Yonghe Palace in Beijing in the Qing Dynasty. Signs to the eighth day of the lunar month. Llamas on this night with "several stone rice" cauldron. Congee Qing dynasty Du Hui culture book mouth for Buddha. At that time, the Qing dynasty palace will have to send princes or ministers to monitor. To show piety and respect for the Buddha. After the porridge is completely cooked. In addition to the Buddha, but also set off the example of sealing and sending ministers around the seal, the rest is open to the poor people by the lama.
As for the general family's congee. In addition to Buddha and ancestors, to feed friends and neighbors. It is said to send Laha congee, but also together with a family to save the cabbage. Delivery of Laha congee must be delivered before noon, the earlier and faster the better. Otherwise it will be cold and late. The meaning of the gift is lost.
Someone to send porridge, the host should be glad to accept, at the same time to prepare a copy of their own, in a timely manner to the other side of the home or house.
The most important use of Lapa congee is to drink congee around the table with the whole family on Lapa Day. It is usually early in the morning of Laha Festival.
In addition, the Laha congee in the Northwest is more characterized in its production". Generally with meat. Cooked with fruit and rice. People called fruit and meat porridge. This porridge in addition to honor the Buddha and the whole family to eat. Local people also prevalent in this porridge thrown hit the custom of flowers and branches. People think. This can make the trees do not rest branch, always lush and immortal. There are places in Shaanxi. With eight kinds of vegetables into vegetable soup. Poured on the strip to eat, known as Laha noodles. The area around Bangguan. People abandon the joy of the noodles in chili oil to eat, in order to drive away the cold, known as drinking "Lah (spicy) eight soup noodles". Northeast and North China. Also prevalent on the eighth day of the first lunar month with rice vinegar bubble "Laha garlic" custom. On the eighth day of the altar will be sealed. Put people warm indoor. To eat dumplings on New Year's Eve and then open to eat. In short. Laha Festival to Laha congee as the main rest of the various types of Laha diet, both historical heritage, but also the characteristics of local customs.