Lapa congee is a perfect combination of traditional Chinese festival and cuisine. Every year on the eighth day of the Lunar month in the lunar calendar, families cook a pot of fragrant Lapa congee to celebrate the arrival of winter. The process of making Laha congee is simple, but rich in cultural and culinary wisdom.

Origin of Laha congee

The origin of Laha congee can be traced back to ancient Buddhist traditions. According to legend, before he became a Buddhist, the Buddha underwent six years of asceticism during which he was starving. On the morning of the eighth day of the lunar month, the Buddha met a villager who offered the only food he had, a bowl of porridge, to the Buddha. Grateful, the Buddha added herbs to the bowl of porridge, drank it and regained his strength, ultimately realizing the Buddha's path. To commemorate this event, Buddhists cook congee for the Buddha on the eighth day of the Lunar New Year and call it Laha congee.

Making Laha congee

Laha congee is very easy to make, you just need to prepare the main ingredients: glutinous rice, red beans, peanuts, lotus seeds, jujubes and so on. First, clean these materials, and then soak the glutinous rice for a period of time to make it fully absorb water. Next, put the soaked glutinous rice and other ingredients into a pot, add the right amount of water, and cook slowly over medium-low heat. During the cooking process, keep stirring to prevent the bottom of the porridge from getting mushy. When the glutinous rice is cooked, the ingredients are cooked through, and the porridge soup is thick, you can turn off the heat.

Consumption of Laha congee

After the Laha congee is cooked, you can add an appropriate amount of sugar or honey to increase the sweetness according to your personal taste. Laba congee is full of flavor, soft and melting in the mouth. Each mouthful of congee carries a strong New Year's flavor that brings back memories. It is said that after eating Laha congee, you can also use its warming properties to warm up your stomach and drive away the cold, adding warmth to your senses. Therefore, eating Laba congee in winter can not only nourish the body, but also add to the festive atmosphere.

Ending

Laba congee is a perfect combination of traditional Chinese festival and food, which not only has a long history and cultural connotation, but also brings warmth and good memories to people. In this cold winter, cooking a pot of Lapa congee can not only nourish the body, but also make us feel the warmth and happiness of traditional festivals. Let's savor this delicacy together and feel the charm of traditional culture!