No, there are also salty ones.

Zhou Mi of the Song Dynasty said in "Old Wulin Events": "The temples and people use walnuts, pine nuts, milk mushrooms, persimmon mushrooms, persimmon chestnuts and the like to make porridge, which is called 'Laba porridge'."

Fucha Dunchong of the Qing Dynasty said in "Yanjing Years' Records": "Laba porridge is made of yellow rice, white rice, glutinous rice, millet, water chestnut rice, chestnuts, peeled jujube paste, etc., and cooked with water. For external use, peach kernels, almonds, melon seeds, peanuts, hazelnuts, pine nuts, white sugar, brown sugar, and grapes are used for dyeing."

It can be seen that there is no strict recipe for this bowl of Laba porridge that has been passed down for thousands of years. . The types of raw materials can be more or less, and dozens of types are not too many, because Laba porridge also has a beautiful meaning of celebrating a good harvest and hoping for a good harvest in the coming year. The more raw materials, the better.

Laba porridge in different regions

1. In Shaanxi, in addition to using various rice and beans, dried fruits, tofu and meat are also added to make porridge. After eating, the porridge should be hung on the door, on the stove and on the tree outside the door to ward off evil spirits and avoid disasters.

2. In Gansu, after the Laba porridge is cooked, it is first used to worship the door god, kitchen god, earth god, and wealth god, praying for good weather and abundant harvests in the coming year, and then distributes it to relatives and friends, and finally the family themselves. Enjoy.

3. In Kongfu, Shandong, there are two types of Laba porridge. The first one is made with barley rice, longan, lotus seeds, lily, chestnuts, red dates, japonica rice, etc. Finally, some porridge fruits are added as Garnish, this kind of porridge is for the master of Kongfu. The second type is cooked with rice, sliced ??meat, cabbage, tofu, etc. This is for the servants to eat.

4. In Jiangsu, Laba porridge is divided into two types: sweet and salty. The cooking methods are the same, except that vegetables and oil are added to the salty porridge. Moreover, Suzhou people like to add mushrooms, water chestnuts, walnut kernels, gorgon seeds, enoki mushrooms, gorgon seeds, fungus, etc. when cooking Laba porridge.

5. In Sichuan, Laba porridge is cooked in a variety of ways, with flavors ranging from sweet, salty, spicy, etc. In rural Sichuan, those who like salty food will use soybeans, peanuts, diced meat, white radish and carrots to make porridge.