1. An 800-word essay describing the Laba Festival, Part 1 Time flies, and another Spring Festival is coming. Before the Spring Festival, the first festival is the eighth day of the twelfth lunar month in the old calendar year, which is called "Laba" according to the common name in my hometown.

"Laba" has a deep memory in my mind.

Because on the day of "Laba", we have to eat "Laba porridge".

Oh, at this time, a long-lost sweetness lingers between the lips and teeth.

When I was young, although my family was not very wealthy, my mother still made every festival rich and sweet.

I remember that the night before the eighth day of the twelfth lunar month, my mother arranged for us brothers and sisters: Tomorrow is "Laba Festival" and we have to get up early to eat "Laba Rice Porridge".

As my mother spoke, she pulled out a pack of red dates like a magic trick. We were as happy as greedy cats, rolling around on the kang and yelling "oh, oh", wanting a few as a toothpaste, but mother was screaming.

In the middle of the fuss, she quietly stuffed a few red dates into me. Oh, at that moment I felt that I was the happiest person in the world... Mother prepared barley, millet, rice, red beans and other things for the next day's work.

Be fully prepared, and then once again told us to get up early, saying that otherwise we would become "red eyes".

Of course, there is no way to verify the origin of this statement, because I have never seen anyone turn into "red eyes" because they didn't get up early on Laba day the next day.

On the day of "Laba", my mother always got up very early. While we were still in a sweet and sweet dream, we faintly heard the sound of the bellows "Hu Da, Hu Da", "Hu Da, Hu Da..."

It sounded so melodious, so long, so warm... It was not yet bright, but the red stove fire illuminated the house brilliantly and beautifully. When the thick fragrance filled the house, mother began to call us to get up.

When we finished washing and sat in front of the kang table with joy, waiting for our mother to put the fragrant and brightly colored "Laba porridge" into the bowl, we could no longer contain our excitement and would chew with open cheeks.

Eat a lot, because the porridge is very hot, and the sound of "sucking" can be heard.

While eating, my brother restlessly threw the porridge in the bowl into the air. What impressed me most was that the porridge that was thrown up like a ball fell back into his bowl accurately every time. It was like

Doing acrobatics, I learned several times to either throw the porridge on the kang or to the back of my head, which made the whole family burst into laughter.

Mother sat aside with a bowl and ignored us, just staring at us with eyes full of love.

At this time of year, outside the house is often howling cold wind, ice and snow, but inside the house we are bathed in mother's warm eyes, eating fragrant, hot porridge with relish, what a happy scene it is! Now times have changed.

, "Laba porridge" is no longer a delicacy that children covet.

Although the ingredients used in Laba porridge are now very different from those in the past, such as longan, lotus seeds, wolfberry, candied fruit, etc., which are nutritious and health-care, and are very particular, but I always feel that a few flavors are missing when I eat them... Oh, when I was in the complicated world

When I was exhausted in my life, how I wanted to bathe in my mother’s warm eyes and eat a bowl of “Laba porridge” made by her! 2. 800-word essay describing the Laba Festival Part 2 I have long heard that Laba garlic is delicious

, so I decided to give it a try myself.

Not only can you learn how to pickle Laba garlic, but you can also eat the fruits of your labor. Isn’t it killing two birds with one stone? On the day of Laba, I peeled seven or eight heads of garlic and washed them clean. Wow, some of these white garlic cloves looked like little hunchbacks.

, bent over, bowed back; some are like pregnant women, with a big belly; some are like slim girls, petite and cute; some are like long-lost friends, the two hugging each other tightly.

I put them in a cardboard box and put them on the radiator to dry.

Then, put the garlic cloves into a glass bottle and pour in my favorite and most intoxicating one - Jie Zhong rice vinegar.

Finally, tighten the bottle cap and seal it, and it's OK.

In a blink of an eye, the Spring Festival is here.

On the morning of the first day of the new year, I took out the garlic bottle and "peeped" through the glass. The garlic turned green, light and looked very beautiful.

I opened the lid of the bottle, and a smell of garlic came to my nose. I picked out a clove of garlic with my chopsticks hopefully, took a small bite, it was slightly spicy, chewed it, it was crunchy, sweet and delicious.

Taste it carefully. It is spicy, a little sour, and slightly sweet, with an endless aftertaste.

The inside of the garlic clove is greener, like a beautiful emerald.

My mother joked: "Prick a hole in this garlic clove, put it on a thread, and wear it around your neck. It can be used as a jade pendant!" I didn't expect that the first time I soaked Laba garlic, I soaked it so well. This Laba garlic,

My father was full of praise and my mother couldn't put it down. "Garlic can make me grind". Even I who usually hate eating garlic also like to eat Laba garlic.