Lapa Festival first prize essay 7
On the day of the Lapa Festival, I got up early from the warm nest, and opened the computer against the winter's piercing cold and the red and swollen hands with long hole sores.
Lapa Festival first prize essay 1The annual Lapa Festival is here again, today at noon, mom came home with a big bag of things, just walked into the door, they are excited to say: "Today's dinner, we will drink Lapa congee!" My father and I heard, hungry wolves pouncing like to run to the bag to see what is inside, the results of the mom startled.
It was not easy to make it to the evening, but my curiosity took me to the kitchen to see how the Lapa congee is made, only to see that my mother first rice and beans that are not easy to cook under the pot, wait until the beans are soft and soup is red, and then the nuts under the pot, and use a spoon to constantly stir ...... about an hour or so later, the thick fragrance began to overflow from the rim of the pot and wafted up to my nose. "It's porridge time!" I can't wait to pick up the fragrant Lapa congee, smell a little mouth-watering, and then gently sip, sticky, thick, and a little sweet, taste great. I drink while holding up my thumbs and chanting: "good, good, really good! Still, mom is a great cook!" Dad snapped again, "Idiot! How can anyone beat your mom's cooking!" Mom laughed.
Soon, the bowl of porridge was finished, I licked the bowl with my little tongue and thought: "We can't waste it! "Pouncing" sound, it turned out to be I accidentally turned into a "Lahai cat" (because my whole mouth is stained with Lahai porridge), there was a burst of laughter ringing ......
It seems that The funny thing about Lahat Festival is that it's really a big wave that pushes a small wave, one wave after another!
Students, this day (Lahai Festival) you have not become "Lahai cat" ah?
There are many wonderful legends and origins of the Lahai Festival in China, if you don't know, please listen to my introduction!
Every year, the 22nd day of the 12th month of the lunar calendar, that is, the eighth day of the Lunar New Year, is the traditional Lahai Festival of the Han Chinese people in China. On this day, most regions in China have the custom of eating Laha congee. Laha congee is cooked with eight kinds of fresh grains and fruits harvested that year, and is usually a sweet porridge.
Lapa Festival is also known as the Lapa Festival, the King's Marquis Lapa or the day of the Buddha's fulfillment. The original ancient celebration of the harvest, thanking ancestors and gods, including the gods of the door, household, house, fire and earth, well god ...... rituals. There is also a marvelous legend of Laha Festival! Legend has it that Lapa congee was passed down from India, the Buddhist Siddhartha Gautama was originally the son of King Jinyi of the country of Gavilavi in northern India, who saw all beings suffer from birth, old age, sickness, death and other pain and suffering, and was dissatisfied with the theocratic rule of the Brahmins at that time, gave up his throne and went out to cultivate his own home. After six years of asceticism, he attained enlightenment and became a Buddha under the Bodhi tree on the eighth day of the waxing moon. During these six years of asceticism, he ate only one hemp and one rice a day. The descendants did not forget his suffering and ate porridge on the eighth day of the Lunar New Year to commemorate him. "The eighth day of the eighth month of the lunar calendar has become the anniversary of the Buddha's attainment of enlightenment. The "Lapa" is the grand festival of Buddhism.
The small Lahai Festival has so many stories, understand its origin, and then Lahai Festival, eat Lahai porridge, you will feel extra meaningful.
The first prize of the Laha Festival essay 3A bowl of sweet Laha congee is not only the thoughts of Grandma Bingxin to her mother, but also full of respect and love of the later generation to the leaders of the previous generation. In our time, who will go after the meaning of Laha congee, just eat it! But Bing Xin grandmother is different, she used this bowl of sweet and delicious, but also symbolizes the unity of Laha congee to commemorate the mother and Premier Zhou. In fact, the eighteen kinds of dried fruit contains a generation of people to another generation of respect and remembrance.
The text tells the author Bing Xin every year in the first eight days of Lunar New Year's Day to the children to cook Lapa congee to eat, Lapa congee is glutinous rice, brown sugar and eighteen kinds of dried fruits mixed together and eat, eat up the sweet and delicious, the eighteen kinds of dried fruits symbolize the eighteen Luohan, but also a symbol of the people of the unity of one heart, the grandmother of the Bing Xin to commemorate the sweet and delicious Lapa congee to commemorate her mother, and the children use Lapa congee to commemorate the memory of our predecessors, our beloved Prime Minister Zhou. Our predecessor, our beloved Grandpa Zhou.
Yes! The era of peace is hard-won, without the old generation of heroes and martyrs who fought in blood, which have our happy life today ah! Shouldn't we eat a bowl of sweet congee on the eighth day of the Lunar New Year to honor our predecessors?
Remembering our ancestors is a traditional virtue of the Chinese people, now think of the past, come to think of the present, the future generation think of the ancestors. This virtue has been passed down from generation to generation, just as the article said the sweet congee is also the descendants of the memory of the ancestors, the heroes, Premier Zhou, the martyrs of the respect and love! Let us pass on this virtue, and at the same time encourage ourselves to study hard, in order to fight for a better and more brilliant tomorrow for the motherland!
The first prize of the Lapa Festival Essay 4In front of me is a gust of cool light wind, and in front of my eyes is the soldier of Tongling Yongquan - the mighty Junshan. This time I went to the beautiful and ancient farm, to go there to step in the year to pick up.
Walking through a path, I saw a pavilion rich in Huizhou-style architecture, through this pavilion, came to the tour of the right place. The most attracted my attention is the tree hanging full of red lanterns. It was tall and red. But in a moment, what caught my attention was the scent that wafted from a crowd of people, it was Laba congee. I scooped a bowl, tasted, sweet, thick, indescribably delicious. There are some rice, chestnuts, and a variety of ingredients that make up this delicious dish. Eating congee on the eighth day of the twelfth month of the lunar calendar to celebrate the harvest, has been handed down to the present day. On the eighth day of the twelfth month of the lunar calendar, the Chinese folk custom of eating Laha congee.
Not only Laha congee, but also a variety of tongue food: rice flour poop, ginger, hemp crispy candy, rice cake ...... they are very delicious.
Don't let the food make you dizzy, there's more than that here. In front of the sparkling brook, behind the tall trees, there is a row of Huizhou-style buildings. The buildings here are like a summer resort in Chengde. Carrying a bag of coins in your hand is like traveling to ancient times. The four corners of the beams of the house are slightly upward, with fine and delicate textures. On the roof, two upright horns, like an eagle spreading its wings and wanting to fly.
Behind the black and white tiles, reflecting the ripples on the river, it is really "green mountains and green water, white grass, red leaves and yellow flowers".
Lapa, the beginning of a beautiful new year!
The first prize of the Lapa Festival Essay 5
Every year, the eighth day of the lunar month is the Lapa Festival, listening to the adults say, Lapa Festival is the meaning of the ancient people sacrificed to the ancestors and the gods of heaven and earth and prayed for a good harvest and good luck, and every year, Lapa Festival is still the most lively and festive a festival in winter.
When it comes to Laha Festival, we can't leave out one of the most important customs - drinking Laha congee. For the culture of drinking congee, nature has a lot to say, there is a ballad said: green beans green, do not forget the bitter at the beginning; yellow beans yellow, do not forget to do the article; red beans red, do not forget the vegetable soup soup; silkworm beans silkworm, do not forget the day more cold; peas peas, do not be greedy officials.
It turned out that ah, these proverbs from the folk there is such a profound reason to drink Lapa congee has so much culture. This is not, my family still do porridge to eat this year, but it is not a good grandmother to send, mom to personally cook it, which can be happy bad I can see the whole process of doing porridge, but also can give mom as an assistant to learn to do Laha congee.
Mom said, the traditional practice of porridge, you need to dip the beans the night before, a variety of bean preparations soaked in place, the next morning before you can do it, nowadays, many old people still continue this practice, but young people are different, with a pressure cooker can also be dipped into a variety of beans in a short period of time, which is called "high-tech". This is called "high tech". I don't know if it's the mom who's trying to make a big deal out of it, or if it's a real technology, but I think the mom's congee was made on the morning of the 8th of Ramadan.
Early that morning, mom started to busy. She put on a scarf, rolled up her cuffs, and put all kinds of ingredients together in proportion, and then began to pan the rice and wash the jujubes. I was summoned by my mom from time to time, handing pots and carrying water at the same time, busy and happy. After all this, then all the ingredients to the pressure cooker, add good water, add a few spoons of soda ash, open the gas valve, began to "cook".
Fifteen minutes later, mom turned off the gas, the pressure cooker has been simmering rotten beans porridge poured in the ordinary pot, add some rock sugar, and then slow cooking. Mom said that this process is the most important to pay attention to the fire, slow fire can cook a good porridge. The first time I saw this was when I was in the middle of the night, when I was in the middle of the night, when I was in the middle of the night.
About half an hour later, the porridge boiled, the whole family sat around the table and tasted the fragrant eight treasures porridge cooked by mom, talking about this year's harvest and happy things, it is really a happy thing.
There are many childhood memories, and my mom's Lapa congee is enough for me to remember for a long time.
The first prize of the Laha Festival essay article 6
Light is like an arrow, the years like a shuttle, in the blink of an eye has reached the end of the year. My memory deep again resounded with the nursery rhyme that my grandmother often taught me to sing when I was a child: "Children children you don't want, after the Laha is the year ......"
These years when it comes to Laha, I will think of the Laha porridge cooked by my grandmother. The night before the Laha Festival, Grandma would prepare the ingredients, including bright red jujubes, milky-white lotus seeds, and black rice with purple color in it. Early in the morning, Grandma would set up a cauldron, boil water, and then put in the hard-to-cook grains first, and then simmer and simmer until the grains blossomed and grinned, and then add in the other easy-to-cook ingredients, and continue to cook them slowly over a low flame. In order to prevent the pot from becoming mushy, Grandma would open the lid of the pot from time to time and stir it a few times with a spoon. During this time, I would ask, "Grandma, is the congee ready?" Grandma would look at me and smile kindly, pointing at the tip of my nose and saying, "Almost ready, you little glutton."
The congee was finally ready, and once the lid was removed, the aroma was overflowing. Grandma sized a bowl of Lapa congee, plus a little sugar, carefully served to me, the bowl of congee that is colorful, red through the white, white with yellow, particles of crystal, I can not wait to taste a mouthful, really sweet and soft, the sweet taste from the tip of the tongue all the way to my stomach, but also into the heart of my heart. Grandma would always urge me to be careful hot, while talking to me about the origins of the Lahai Festival and the hard times she had as a child ...... let me know a porridge and a meal is not easy to come by, let me understand the traditional folklore of the Lahai Festival, so that I understand that people have to learn to be grateful!
But now my grandmother is far away in Beijing, I miss her, I miss my grandmother's porridge, the sweet taste that I can not forget, that is the taste of happiness, is the grandmother's strong love.
Grandma, next year, I would like to drink a bowl of congee again, Grandma, I miss you! Lapa congee, drink a few days, miles and miles and miles of twenty-three ......" Whenever it comes to Lapa Festival, my mood is also followed by the soothing up, my mouth naturally humming this easy-to-understand and good nursery rhymes.
Mom heard, then mysteriously said to me: "You always humming Laha porridge, do you want to personally do it once ah?" "Yes! Good!" I jumped up and down happily.
My mom and I found out from the Internet that Laba congee is made of red dates, lotus seeds, red beans, peanuts, black beans, wheat kernels, lilies, glutinous rice, fragrant rice and other materials. Next, we went to buy the materials, my mom and I went to the supermarket, inexperienced me grabbed a handful of beans, peanuts, fragrant rice and put them into the bag, my mom hurriedly stopped my hand, and said to me, "Beans should be picked without insect eyes, rice should be full of grain." I put those beans, peanuts sorted back, and then again according to my mother's requirements one grain by one grain carefully selected. When I got home, my mom first soaked the red and green beans and lotus seeds, and then poured the glutinous rice. Red beans and green beans are like a pair of good brother and sister, swimming together in the ocean. After a while, my mom told me to wash the ingredients and put them into the rice cooker with water. I asked, "Mom, no sugar?" Mom plugged the rice cooker in and said to me, "Putting the sugar in first will stick to the pan, so wait until it's done cooking."
The rice porridge has to cook for an hour, during which it has to be checked and stirred from time to time to make sure it doesn't stick to the pan. An hour later, my mother uncovered the pot, put in the sugar, I then looked at the side, the original grains of the material are turned into a paste brown-red, and I used to eat the color of red bean soup is very similar to the color of the very tasty look, the aroma of the wafting out of the attracted me to want to eat a lot of food, but my mother said that after the sugar still need to stir and cook for a while, and then cover the rice cooker, cooking for 5 minutes.
Mom unplugged it, and spooned a bowl of Lapa congee to me, eh? How come it's so thin! It turns out that inexperienced mom and I put too much water, but fortunately, the icing sugar put more, the taste of sweet and not cloying.
Though the congee I made is not as good as the ones I bought on the street, I think it's more meaningful, nutritious, and hygienic than the ones I bought on the street. Drinking my own Laha congee, I really feel the strong festive atmosphere, as well as the fascinating charm of traditional Chinese folklore. Laha congee contains the good hope of praying for a good harvest, drinking Laha congee, I hope the next year will be a good harvest.