Because Laba porridge is similar to Babao porridge, we have an illusion that the audience of sweet Laba porridge is indeed more than that of salty Laba porridge.
In most parts of our country, we eat sweet laba porridge. Bing Xin wrote in the essay Laba porridge: As long as I can remember, I remember that every year on the eighth day of the twelfth lunar month, my mother would cook Laba porridge for us. This Laba porridge is made of glutinous rice, brown sugar and eighteen kinds of dried fruits.
Although online, sweet Laba porridge once gained the right to speak. But it doesn't mean that there are fewer people who love salty laba porridge in reality. In fact, Shaanxi, Anhui, Hebei, Gansu and other provinces are loyal fans of salty Laba porridge.
In Sichuan, the local people's taste is so spicy, and Laba porridge is naturally salty and spicy.
The custom of drinking Laba porridge on Laba Festival comes from Buddhism.
Legend has it that the Buddha Yingshi Muny fainted under the bodhi tree near the re-election in Bunny, Khabir, because of hunger and cold during his monasticism. A shepherdess happened to pass by, so she cooked porridge with grain, beans and dried fruits to save the Buddha and finally made him a Buddha.
Laba Festival is the day when Buddha Sakyamuni became a monk and became a Taoist. In order to commemorate the Buddha's enlightenment on the eighth day of December, temples usually give porridge on this day. In many places in the north, besides drinking laba porridge, they will also pickle laba garlic and eat laba ice. Anhui has laba tofu, and Shaanxi has laba noodles.