Let’s learn about the origin and legends of Laba porridge. What are the legends about Laba porridge? Legend 1: It is said that Zhu Yuanzhang, the founder of the Ming Dynasty, had a poor family when he was a child, so he herded cattle for a wealthy family. One day when I was returning from herding cattle, I was crossing a single-plank bridge. The cow slipped and fell off the bridge, breaking his leg. The old rich man was so angry that he locked him in a house without food. Zhu Yuanzhang was so hungry that he suddenly found a rat hole in the house. When he opened it, he found that it was a rat's granary, containing rice, beans, and red dates. He put these things together and cooked a pot of porridge, which tasted very sweet and delicious. Later, when Zhu Yuanzhang became emperor, he remembered this incident again and asked the imperial chef to cook a pot of porridge mixed with various grains and beans. The day it was eaten happened to be the eighth day of the twelfth lunar month, so it was called Laba porridge. What are the legends about Laba porridge? Legend has it that the founder of Buddhism, Sakyamuni, was originally the son of King Suddhodana of Kapilavastu in northern India (now in Nepal). Seeing that all living beings were suffering from birth, old age, illness, and death, he was dissatisfied with the theocratic rule of the Brahmins at that time, so he gave up his throne and became a monk. monasticism. There was no harvest at first, but after six years of asceticism, on the eighth day of the twelfth lunar month, he enlightened and became a Buddha under the bodhi tree. During these six years of asceticism, he only ate one hemp and one meter a day. Later generations will not forget his suffering and eat porridge on the eighth day of the twelfth lunar month as a commemoration. "Laba" has become the "Anniversary of Buddha's Enlightenment". "Laba" is a grand Buddhist festival. Before the liberation, Buddhist temples in various places held Buddha bathing meetings, chanted sutras, and imitated the legend of the shepherdess offering chyle before Sakyamuni became enlightened. They cooked porridge with fragrant grains, fruits, etc. as an offering to the Buddha, which was called "Laba porridge." He gave Laba porridge to his disciples and faithful men and women, and it became a custom among the people. It is said that before the eighth day of the twelfth lunar month, in some temples, monks hold alms bowls and go alms along the streets, cooking rice, chestnuts, dates, nuts and other materials collected to make Laba porridge and distribute it to the poor. Legend has it that after eating it, you can get blessings from the Buddha, so the poor call it "Buddha porridge". Lu You's poem in the Southern Song Dynasty goes: "Nowadays, Buddhas feed each other more porridge, while Juejiang Village keeps new things." It is said that there is a "restaurant" for storing leftovers in Tianning Temple, a famous temple in Hangzhou. The monks usually dry the leftovers in the sun every day and accumulate them. The remaining grain of the year is cooked into Laba porridge on the eighth day of the twelfth lunar month and distributed to believers. It is called "Fushou porridge" and "Fushou porridge", which means that after eating it, it can increase happiness and longevity. It can be seen that the monks at that time cherished the virtue of food.
What are the origins and legends of the Laba Festival? What are the customs and customs of the Laba Festival? "Laba Festival" is an annual traditional festival in China. Laba is also the eighth day of the twelfth lunar month, and the Chinese people commonly call it the twelfth lunar month. Therefore, there is also the theory of Laba. So where does the "Laba Festival" come from? What kind of legend is there? What should you eat during the Laba Festival? What are the customs? The Origin and Customs of the Laba Festival The Origin and Legend of the Laba Festival: The Laba Festival was originally a Buddhist festival. According to Indian Buddhist scriptures, before Sakyamuni became a Buddha, he once became a monk and practiced Taoism. However, after six years of ascetic life, he still could not get rid of the various worries in life mentally. At this time, he was extremely hungry and exhausted. Fortunately, a shepherd girl brought him chyle (milk porridge) to restore his strength. Then he bathed in the river to wash away the dirt on his body. Finally, he meditated under the bodhi tree for seven days and seven nights, and finally became enlightened and became a Buddha. So Buddhism commemorates this day as the Enlightenment Festival. After Indian Buddhism was introduced to China, Chinese Buddhists believed that Sakyamuni became a Buddha on the eighth day of the twelfth lunar month, so they celebrated Laba as the Enlightenment Festival. In ancient times, every temple would recite sutras to commemorate this day, and imitate the shepherdess in offering milk to the Buddha. They would cook porridge with various fragrant grains and fruits to offer to the Buddha, which was called Laba porridge. Later, as time went by, this custom expanded from monasteries to the people. According to the records of "Tokyo Menghua Lu", during the Northern Song Dynasty, on this day, all temples would hold a Buddha bathing ceremony, and cook seven fruits and five flavors porridge to offer to the Buddha and give to donors. On this day, people also cook porridge with fruit mixture and eat it. In the Ming Dynasty, the emperor would reward all civil and military officials with Laba porridge cooked in the palace on this day, and the ingredients used were naturally very particular. In the Qing Dynasty, this custom became more popular. Not only did every family cook Laba porridge, but wealthy families also used fruit ingredients to make various birds and insects to decorate the porridge and noodles and give them to each other. According to the practice of the Qing Dynasty, starting from the Qianlong period, the Laba porridge given to civil and military officials by the emperor was cooked in the Lama Temple. There is a large copper pot about two meters in diameter and one and a half meters deep in the Lama Temple, which is specially used for cooking porridge. At that time, the president of the Lama Temple had to cook six pots of Laba porridge: the first three pots were for Buddha and dedicated to the royal family and the princes and ministers, so the porridge was particularly exquisite, and butter, diced mutton, etc. were also added; the fourth and fifth pots were Give food to officials and lamas. The sixth pot is given to the common people, so the quality is naturally much worse. It is said that this large copper pot for cooking porridge is still preserved next to the West Drum Tower in the front yard of Yonghe Temple, and it can also be regarded as a cultural relic.
Why do you need to drink Laba porridge during the Laba Festival? When did this custom originate? The eighth day of the twelfth lunar month is the Laba Festival. At the end of the year, ancient Chinese people sacrificed prey to their ancestors and then enjoyed the prey. This was a custom of eating in ancient times. Explain that Laba Festival is an inherent festival in China with a long history and is commonly known as Laba Festival. After the introduction of Buddhism, the Buddha Sakyamuni became enlightened and became a Buddha on this day, so it is also called the Enlightenment Day. Eating porridge during the Laba Festival is an original lifestyle habit, but after incorporating Buddhist consciousness, Laba porridge was changed to Buddhist porridge. Legend has it that after Sakyamuni became a monk, he struggled in spiritual practice. In the plight of hunger, he was fortunate enough to be rescued by a shepherdess who used rice and milk porridge to relieve his hunger, which enabled him to practice Taoism and become a Buddha.
In order to praise this event, Buddhism holds various Buddha bathing activities on Laba every year and gives porridge to commemorate the event. Regarding the origin of Laba, there are many legendary versions throughout China.
Tell a 50-word legend about the Laba Festival. Buddha Sakyamuni became a Buddha and went to Qianjin Mountain to practice. On the eighth day of the twelfth lunar month, he fell down on the roadside due to hunger and fatigue. He was discovered by a shepherdess, who revived him with rice porridge, which enabled him to attain enlightenment and become a Buddha. "Laba" became a grand Buddhist festival in Japan.
What is the origin of the traditional Chinese festival Laba? The eighth day of December is called the Laba Festival. The origin of the Laba Festival should be the wax (pronounced Zha) sacrifice in ancient times.
Our country has attached great importance to agriculture since ancient times. Whenever there was a bumper harvest in agricultural production, the ancients believed that it was the result of the blessings of the gods of heaven and earth, and a grand thank-you ceremony was held to celebrate the agricultural harvest, which was called the Great Wax. It is recorded in "Jiao Te Sheng": "The wax is called Suo. In the twelfth month of the year, all things are sacrificed together and the hometown is visited." After the wax sacrifice ceremony, the ancients would hold a banquet in the countryside, using newly produced crops. Millet millet is made into porridge, and everyone gathers to celebrate the festival.
The original wax sacrifice also included worshiping ancestors. Later, it developed into offering sacrifices to ancestors, which is called wax sacrifice. "Customs" says: "Xia said Jiaping, Yin said Qingsi, Zhou said Dachang, and Han changed it to La. People who hunted in the fields hunted animals to sacrifice to their ancestors." It reflects the changes in society that are constantly progressing towards civilization. .
In ancient times, there was a record of "The Son of Heaven's Daba" (see "Jiao Te Sheng"). Passed down, the eighth day of the twelfth lunar month has become a folk custom festival. "The Record of the Years of Jingchu" says: "December 8th is the wax day", which should reflect the traditional date passed down by the people.
After Buddhism was introduced to my country, it used the folk customs of worshiping ancestors on Laba and eating porridge to preach, and a new legend was compiled on the eighth day of December, which is the day when Buddha Sakyamuni became enlightened. The general idea is that before Sakyamuni became a Buddha, he practiced asceticism for many years. He was so hungry that he was as thin as a stick and decided to give up asceticism. At this time, he met a shepherd girl who gave him milk to satisfy his hunger. After eating, he regained his strength, sat under the Bodhi tree and meditated, and became enlightened on December 8th. To commemorate this event, Buddhists cook porridge with rice and fruit and offer it to the Buddha at that time, which is called Laba porridge.
Historically, on the seventh day of the twelfth lunar month, the Buddhist community in Mount Wutai became busy. Clean the Buddhist temple, scrub the tribute vessels, and organize the large kitchen room that is rarely used. The copper pot in the large kitchen is more than two meters in diameter. On this day, rice is specially used to cook porridge. The raw materials are mainly millet and yellow rice plus red beans and mung beans, accompanied by red dates, pine nuts, mushrooms, etc. It is called Qibao Five-flavor Porridge. Cooking porridge in a copper pot requires simmering it over a warm fire for a whole night. On the second day, in addition to providing food for the Buddha and the monks, it is mainly used to give alms to the poor. Today, although alms are no longer given, the big copper pot is no longer used, and the ingredients for Laba porridge are far more sophisticated and rich than in history, temples are still used to cooking more porridge. Following the legend of the shepherd girl offering milk, make an offering in front of each statue of Buddha, Bodhisattva and Arhat. At the same time, chanting activities, eight-note drum music, cigarettes, and wax lights will be held, which is very solemn and grand.
The traditional folk Laba porridge pays attention to the selection of eight main ingredients and eight condiments, which are consistent with the eight characters of Laba, which means auspiciousness.
The main ingredient is beans and rice. Beans include red beans, mung beans, cowpeas, lentils, peas, broad beans and various lotus beans, etc. Rice types include millet, rice, yellow rice, japonica rice, glutinous rice, barnyard rice, wheat, oats, corn, sorghum, etc. Choose according to preference and habit.
Most households in southern Shanxi use "five beans and three rice" to make Laba porridge. The most common ones are red beans, mung beans, soybeans, cowpeas and lentils plus millet, wheat and corn.
Many places in northern Shanxi do not like to use lentils, wheat and corn, but instead use lotus beans, yellow rice and sorghum rice. There are also options to use other beans and rice.
The condiments of Laba porridge are usually peach preserves, apricot preserves, walnut kernels, date paste, chestnuts, persimmons, melon seeds, lotus seeds, peanuts, hazelnuts, pine nuts, preserved fruits, dried pears, grapes, sugar, Choose from roses and more.
Bazhu Bazuo’s Laba porridge is colorful and tastes great. It is soft but not chewy when eaten.
Generally, Laba porridge is made from millet and yellow rice with various beans and red dates, and sugar is added when eating.
People in mountainous areas are accustomed to boiling some vegetables in Laba porridge. In Shanxi, there is a common saying that "the vegetarian Laba is eaten in meat years". But in the southeastern part of Shanxi Province, Laba porridge is made by boiling glutinous rice with gravy and adding dates, chestnuts, hazelnuts, almonds and other dried fruits.
In recent years, it has become popular in many places to replace the traditional Laba porridge with eight-treasure porridge. It is to mix the steamed glutinous rice with sugar, lard and osmanthus, put it into a bowl containing lotus seeds, red dates, cherries, melon seeds, almonds and other fruit ingredients, press it flat, then steam it and put it on a plate and hang it Made with sugar marinade. The color is smooth, pleasing to the eye, sweet and translucent, and smooth in the mouth.
Folks eat Laba porridge before the sun rises. When eating, the child brings a bowl of porridge, first uses chopsticks to spread some on each tree in the courtyard, and then hits the trunk three times with an ax or a wooden stick. He also sang, "I don't care if you have dates or not, I'll beat you three times every year." "It doesn't matter if you make apricots or not, I'll beat you three times every year" and so on. It is customary to call it a sacrificial tree, but it has the effect of eliminating insects and preventing insects.
It is an old custom that students’ families should give Laba porridge to their husbands. Today, this custom is still preserved in the small village of Shanzhuang.
On the morning of the eighth day of the twelfth lunar month, when primary school students go to school, every... >>
The origin of Laba porridge? Laba porridge is a kind of porridge made from a variety of ingredients during the Laba Festival. It is also called Qibao and five-flavor porridge. Eating Laba porridge to celebrate the harvest has been passed down to this day. The earliest Laba porridge was cooked with red beans. Later, it evolved and became more colorful with local characteristics.
In ancient my country, the emperor and the king would use dry objects to perform wax sacrifices in the twelfth month of each lunar calendar year to offer sacrifices to the gods. The wax festival later became popular among the people, and its custom still remains today. On the eighth day of the twelfth lunar month, people in the south eat Laba rice, and people in the north drink Laba porridge. Since the pre-Qin Dynasty, the Laba Festival has been used to offer sacrifices to ancestors and gods, and to pray for a good harvest and good luck. The Chinese custom of drinking Laba porridge was very popular in the Song Dynasty. On every Laba day, no matter the court, government, monasteries or ordinary people's homes, they must make Laba porridge. In the Qing Dynasty, the custom of drinking Laba porridge became even more popular. In the palace, the emperor, empress, prince, etc. would give Laba porridge to the ministers of civil and military affairs and the attendant maids, and distribute rice, fruits, etc. to various temples for the monks to eat. Among the people, every family also makes Laba porridge to worship their ancestors; at the same time, families gather together to eat it and give it to relatives and friends. The twelfth lunar month festival, the twelfth month of the lunar calendar, is customarily called the "twelfth lunar month". It is said that after Qin Shihuang unified China, he ordered that December be renamed "Twelfth Month". The word "La" did not officially appear until the Han Dynasty.
The history of eating Laba porridge in China has been recorded in writing for more than a thousand years. It began in the Song Dynasty at the latest. On every Laba day, no matter the court, government, monasteries or ordinary people's homes, they must make Laba porridge. Ingredients used in the Ming Dynasty include glutinous rice, ginkgo, walnut kernels, chestnuts, etc. for cooking porridge. In the Qing Dynasty, the custom of drinking Laba porridge became even more popular. In the palace, the emperor, empress, prince, etc. would give Laba porridge to the ministers of civil and military affairs and the attendant maids, and distribute rice, fruits, etc. to various temples for the monks to eat. Among the people, every family also makes Laba porridge to worship their ancestors; at the same time, families gather together to eat it and give it to relatives and friends. The famous Yonghegong Laba porridge, in addition to glutinous rice, millet and other grains, is also added with diced mutton and butter. The porridge surface is sprinkled with red dates, longan, walnut kernels, raisins, melon seeds, green and red silk, etc.
The origin and significance of Laba Garlic Laba Garlic Jade Jasper Laba Garlic: Soaking Laba Garlic is a custom in the north, especially in North China. As the name suggests, garlic is brewed on the eighth day of the twelfth lunar month. In fact, the ingredients are very simple, just vinegar and garlic cloves. The method is also extremely simple. Put the peeled garlic cloves into a container that can be sealed, such as a jar or bottle, then pour vinegar into it, seal it and put it in a cold place. Slowly, the garlic soaked in vinegar will turn green, and eventually it will become completely green, like emerald jasper.
For old Beijingers, as soon as the eighth day of the twelfth lunar month arrives, the New Year atmosphere becomes more intense day by day. In most parts of North China, there is a custom of soaking garlic in vinegar on the eighth day of the twelfth lunar month, which is called "Laba Garlic".
According to the old man, the word "garlic" in Laba garlic has the same pronunciation as the word "suan". This is the day when various businesses close their accounts and calculate the income and expenditure for the year to see the profit and loss. , including foreign debts and foreign debts, must be settled clearly on this day, which is what "Laba Calculation" is all about. On Laba day, a creditor who wants to pay a debt has to deliver a message to someone who owes him money, so he should be prepared to pay back the money. There is a folk proverb in Beijing: "Laba porridge, Laba garlic, those who settle accounts deliver the letter, and those who owe money pay back the money." Later, some people who owed money to others used garlic instead of the word "calculation" to express taboo and avoid the "calculation" used in settling accounts. "The word, in fact, what you owe others must be paid back after all. As the New Year approaches in old Beijing, there are vendors selling spicy vegetables in the streets and alleys, but there are no vendors selling Laba garlic. Why is this? Think about it, you have to shout to sell Laba garlic. How to shout? Just shout "Laba garlic!" The debtor's heart skipped a beat when he heard the shout, why are there still shouts on the street to collect debts? Besides, who does you, a small businessman, care about? It’s good if people don’t settle with you, so you can’t go out to the streets to shout about Laba garlic. Every household makes the Laba garlic by themselves and calculates for themselves how they will spend this year.
To soak Laba garlic, you need to use purple-skinned garlic and rice vinegar. Peel off the old skin of the garlic cloves, soak them in rice vinegar, put them in a small jar and seal them tightly. Unseal them on New Year’s Eve. The garlic cloves will be bright green, and the garlic will be fragrant with spicy acetic acid. Together, it is tangy and is the best condiment for eating dumplings. It can also be used in cold dishes and has a unique taste.
Why do you need to use purple garlic when soaking Laba garlic? The small purple-skinned garlic cloves are soaked thoroughly, the garlic cloves are hard and solid, and the garlic is crispy and fragrant. In recent years, purple-skinned garlic has become rare on the market. Use ordinary garlic and soak it. Although the cloves are large, they are not crispy and turn purple. What about those who grow garlic? Purple-skinned garlic has a low yield, and the harvest is 20% less than ordinary garlic. Who would grow it? Purple-skinned garlic is occasionally seen in the market. It comes on the market after the wheat harvest, and its price is one-third higher than ordinary garlic. Isn't this the same principle? If the harvest is small, it may be sold at a good price!
Why do you need to use rice vinegar to soak Laba garlic? The color of rice vinegar is light, and the color of soaked garlic remains as before. It is orange-yellow and emerald green. It tastes moderately sour and spicy, and has a strong and slightly sweet aroma. The old vinegar-smoked garlic will turn black after soaking in vinegar, the garlic cloves are not green enough, and the taste is poor. Especially the smoked vinegar has a slightly pasty taste. Maybe this is its characteristic. In fact, it is just a habit. It is not as good as eating it. Well!
In the past, people said that it was not Laba day when the garlic was not green in color. That's not the case at all. The reaction of soaking garlic in vinegar is that the green garlic cloves are spicy and sour; vinegar is sour and spicy.
Nowadays, if you go to an old Beijing-style restaurant to eat noodles with soybean paste, you will be served a small plate of green Laba garlic all year round.
Analysis of Laba Garlic Turning Green Report
Green pigment is produced during the production of my country’s traditional delicacy “Laba Garlic”. Many families in our country have the tradition of making "Laba Garlic". During the twelfth lunar month, the garlic is peeled, washed and peeled, poured with rice vinegar, sealed in a small jar, and unsealed on New Year's Eve to make "Laba Garlic" which is green, pleasant and fragrant. ". The production process of "Laba Garlic" is not exposed to sunlight, and the color produced is not chlorophyll, but garlic green pigment.
Regardless of the traditional processed garlic products, such as Laba garlic, sugar garlic, etc., or the modern processed garlic products, such as garlic powder, garlic slices, garlic juice, garlic paste, garlic essential oil, etc., it is inevitable to process Faced with the green discoloration problem of garlic, if we want to control and rationally use garlic green pigment products, we must first understand the mechanism of garlic green discoloration.
Through recent research, the research team found that the green pigment of "Laba Garlic" is actually composed of a blue pigment produced first and a yellow pigment produced later. The transformation process of producing pigment is to first produce allicyanin, and then convert it into allicin. The allicin is produced in a very short time, that is, it is converted into allicin. During the processing of garlic, there are reports at home and abroad that garlic paste turns green, and the green pigment produced is not the common chlorophyll, but has the same green pigment composition as the traditional Chinese food "Laba Garlic".
From the analysis of material changes, sulfur-containing compounds such as thioaliphatic cysteine ??sulfoxide and thiopropenyl cysteine ??sulfoxide in garlic cells are transformed under the action of alliinase , generates sulfur...>>
The relationship between Zhu Yuanzhang and Laba is related
Legend: Laba Festival is the eighth day of the twelfth lunar month (December) and originated in the Yuan Dynasty In the early Ming Dynasty, it is said that when Zhu Yuanzhang was imprisoned and suffering in prison, it was cold weather, cold and hungry, and he dug out some seven or eight kinds of whole grains such as red beans, rice, and red dates from the mouse hole in the prison. Zhu Yuanzhang cooked these things into porridge. Because it was the eighth day of the twelfth lunar month, Zhu Yuanzhang nicknamed this pot of multi-grain porridge Laba porridge. Later, Zhu Yuanzhang settled the world and became emperor from the north to the south. In order to commemorate that special day in prison, he designated this day as the Laba Festival and officially named the whole grain porridge he ate that day Laba porridge.