The food imitated in the first paragraph of Laba Porridge is as follows:

When I was a child, when my parents were making dumplings, my sister and I were scrambling to eat more. At that time, I'd rather not eat, I have to keep my stomach open and eat more dumplings.

Now that I have grown up, I can also do it. He still looks like he did when he was a child, devouring food ravenously. How to make dumplings? First of all, dumpling wrappers are essential, and then the ingredients must be prepared: meat, carrots, onions, etc. The shapes of the packages can be strange or regular. Boat-shaped, wonton-shaped, steamed bun-shaped, and "sun-shaped dumplings" with two dumpling skins put together...etc. Put it in a pot and steam it, and the aroma will be fragrant. When you take it out again, you will see that it is full of color, flavor and flavor. It is simply delicious!

In fact, Laba porridge is related to Sakyamuni. It is said that Sakyamuni practiced hard for six years before becoming enlightened, but achieved little. One day while bathing in the river, he ate the chyle sent by the shepherd girl Suyada. After regaining his energy, he attained enlightenment under the Bipala tree. Chyle is milk porridge. Later, in order to commemorate Sakyamuni and thank the shepherdess, the disciples of Sakyamuni held alms bowls in their hands and went to the streets to beg alms on Laba day, cooking rice, dates, etc. Porridge was distributed to the hungry people. From then on, we drank Laba porridge during Laba every year.

Drinking Laba porridge also has another origin, which is derived from the use of red beans to fight ghosts in Laba. It is said that on Laba day, ghosts come out to cause trouble. As long as you hit them with red beans, they will not dare to come forward. Later, the saying that red beans beat ghosts evolved into the saying that red beans make porridge to dispel diseases and suppress evil spirits.