Laha rice, also known as laha congee, is made by boiling rice, millet, barley, and grains such as red beans and mung beans together, and then flavoring it with rock sugar. Lapa congee is the diet of the Lapa Festival, as to why this festival to drink Lapa congee is derived from a Buddhist story. According to the legend, Siddhartha Gautama, when he was young, gave up his royal status and became a monk in order to find the true meaning of life. After that, he lived in the snowy mountains, eating only one wheat and one hemp a day. After six years of asceticism, Siddhartha was still unable to realize the true meaning of life, so he decided to come down from the mountain.

Shakyamuni for years to eat wheat, hemp, the body is very weak, a cowherd girl to see the situation is very kind with milk and grain boiled a bowl of ? Milk rice? Give him to eat. After eating this bowl of milk, Shakyamuni regained his strength, so he found a Bodhi tree and meditated underneath it. Shakyamuni became a Buddha seven days later, on the eighth day of the Lunar New Year. However, the ancient Indians did not designate the eighth day of the lunar month as the day of attaining Buddhahood because they remembered the suffering of Siddhartha Gautama six years before he became a Buddha, and they only ate congee on that day to commemorate the event.

After Buddhism was introduced to China, the custom of drinking Laha congee on Laha Festival was also introduced to China. The ancient temples would cook congee and distribute it to their disciples and visitors. Ancient people believed that drinking Laha congee could get the blessing of Buddha, so they also called it ?

Buddha's Porridge. The original cooking method of Laha congee was very simple, after all, the grains were very limited, and the materials used were mostly rice, chestnuts, jujube and other things. Later, as time progressed, more and more ingredients were added to the Laha congee.

Till now, the main ingredients involved in Laha congee include rice, millet, corn and a variety of beans. There is no hard and fast rule as to which ingredients should be put in, and the maker can choose according to his own preference. The cooking method of Laha congee is also very simple, after the ingredients are ready to put into the pot and slowly simmering on the line.