The earliest origin of Laha congee is Buddhism. On the eighth day of the twelfth month of the lunar calendar, which is the day that Buddha Shakyamuni became a Buddhist, ancient Indians ate mixed porridge on this day as a memorial in order not to forget the suffering of Buddha before he became a Buddhist, and in order to commemorate his enlightenment on the eighth day of the twelfth month, when he became a Buddhist. Since the introduction of Buddhism to China, monasteries have made congee with fragrant grains and fruits to give to their disciples and devotees. In the Song Dynasty, the folk gradually formed the custom of making and drinking congee on the day of the eighth day of the month, and continues to this day.

The Laha congee has eight kinds of food, including glutinous rice, sesame seeds, coix seeds, cinnamon balls, red dates, mushrooms and lotus seeds. On the basis of white rice and other fine ingredients, appropriate with some brown rice, miscellaneous grains and other cereals, so that the coarse and fine mix not only eat more texture, but also can take more rich nutrients.

LaBa congee beans are rich in protein, dietary fiber, vitamins and minerals, lysine content is also very rich, and rice and other grains with the formation of effective nutritional complement. At the same time, the appropriate addition of nuts and dried fruits and vegetables ingredients, not only can enrich the nutrition, but also adjust the taste.