Laha congee: the traditional practice of laha congee is first barley rice, white cloud beans, red beans, mung beans and so on pick up a good wash, cooked half-cooked, and then put into the rice, millet, yellow rice, and then simmering, is the porridge is thin and thick, eaten with sugar and mixed with pre-cooked jujubes, chestnuts and so on. Nowadays, the market is so rich that it is not difficult to find all these ingredients, but how many people will understand and have the patience to follow these traditional practices to make congee? Can remember the day is Laha, and buy back a bag of porridge ingredients in the pressure cooker, has been a rare person with a heart Generally peanuts, dates, almonds, walnuts, chestnuts, lotus seeds, lilies, cinnamon meat, raisins, and a variety of rice and beans, etc. Tianjin people Boiled Laha congee, the same as the Beijing similar to the more sophisticated but also add lotus seeds, lilies, pearl rice, rice, rice, wheat kernels, glutinous glutinous broomcorn millet, sticky rice, sticky yellow rice, cloudy beans, mung beans, cinnamon meat, and so on, and so forth. Mung beans, cinnamon, longan meat, white fruit, red dates and sugar cinnamon, etc., color, aroma and taste. In recent years, there are also added black rice. This Laha congee can be used for therapeutic purposes, has the spleen, appetizing, tonifying, tranquilizing, clearing the mind, nourishing the blood and other effects. Shanxi's congee, also known as eight treasures porridge, millet-based, additional cowpeas, beans, mung beans, jujubes, and sticky rice, rice, rice, rice, etc. Cooked. Southeast Jin, the first five days of Lunar New Year with small beans, red beans, cowpeas, sweet potatoes, peanuts, rice, persimmons, and water to cook congee, also known as sweet rice, is also one of the food customs. Shanbei Plateau On the day of the 8th day of the 12th lunar month, porridge is made with a variety of rice and beans, but also with a variety of dried fruits, tofu and meat mixed and cooked. Usually cooked in the morning, or sweet or salty, according to people's tastes to choose their own discretion. If it is eaten at lunchtime, but also in the congee cooked on some noodles, the family reunion **** meal. After eating, but also the porridge will be smeared on the door, stove and outside the door on the tree to drive away evil spirits to avoid disasters, to meet the next year's bumper crop of agriculture. Folklore, Lahai this day avoid eating vegetables, said to eat Lai crop weeds. Southern Shaanxi people Lahai to eat mixed porridge, divided into "five flavors" and "eight flavors" two kinds. The former with rice, glutinous rice, peanuts, white fruit, beans cooked. The latter with the above five ingredients in addition to adding diced meat, tofu, radish, in addition to add flavorings. In addition to eating Laha congee on the day of Laha, people also have to use the congee to worship their ancestors and granaries. Gansu people traditionally cook congee with grains, vegetables, cooked in addition to family members to eat, but also sent to the neighbors, but also used to feed livestock. In the urban areas of Lanzhou and Baiyin, the congee is cooked with rice, beans, jujubes, white fruits, lotus seeds, raisins, dried apricots, dried melons, walnuts, green and red threads, sugar, diced meat and so on. After cooking, it is first used to honor the gods of door, stove, earth and wealth, praying for good weather and good harvests in the coming year; then it is distributed to relatives and neighbors, and finally enjoyed by the whole family. Gansu Wuwei region to pay attention to the "vegetarian Lahai", eat rice thick rice, lentil rice or thick rice, cooked with fried loose seeds, sesame flowers with food, folklore called it "lentil porridge bubble loose". Ningxia people do Lahai rice generally with lentils, soybeans, red beans, fava beans, black beans, rice, potatoes, porridge, plus wheat flour or buckwheat noodles cut into rhombic willow leaf blade "wheat spike", or made into a small round egg "bird's head", and then into the green onion oil before leaving the pot. On this day, the whole family only eats Lapa rice, not vegetables. Xining people in Qinghai, although the majority of Han Chinese, but Laha not eat congee, but eat wheat kernel rice. Will be newly milled wheat kernels, and beef and mutton with cooking, plus green salt, ginger, pepper, fruits, seedling incense and other condiments, after a night of simmering fire, meat, wheat mingled into a surimi, early in the morning, uncovering the pot, the aroma of the nose, delicious food. In Shandong "Kongfu food system", the provisions of the "Lapa congee" is divided into two kinds of porridge, one is with Italian rice kernels, cinnamon, lotus seeds, lilies, chestnuts, jujubes, round-grained rice, etc. boiled, into a bowl and also add some "congee fruit ", mainly carved into various shapes of fruits, is a garnish. This kind of porridge is exclusively for the master of the Confucius House and the master of the twelve houses to eat. Another is cooked with rice, meat, cabbage, tofu, etc., is to the Confucius House when they drink. Henan people eat Laha rice, is millet, green beans, cowpeas, wheat kernels, peanuts, jujubes, corn, such as eight kinds of raw materials with boiled, cooked with some brown sugar, walnut kernels, porridge thick flavor, a metaphor for the next year's grain abundance. Jiangsu region to eat Laba congee sweet and salty two, the same cooking method. Only the salty porridge is added vegetables and oil. Suzhou people cook Laha congee with mushrooms, water chestnuts, walnuts, pine nuts, fructus gravy, jujubes, chestnuts, fungus, bok choy, enoki mushrooms and so on. Li Fu, a Suzhou literati in the Qing Dynasty, once wrote a poem: "The congee on the eighth day of the Lunar New Year was passed down from the kingdom of Van, with the seven treasures beautifully blended and the five flavors fragrantly mixed in." Zhejiang people Cooking congee on the eighth day of the lunar month generally use walnuts, pine nuts, fructus, lotus seeds, jujubes, cinnamon meat, lychee meat, etc., sweet and flavorful, eat to pray for a long life. It is said that this method of cooking congee was passed down from Nanjing, which contains a number of legends. There are many people in Sichuan. Lapa congee practice a variety of sweet, salty and spicy, while rural people eat more savory, mainly with soybeans, peanuts, diced meat, white radish, carrot boiled into. Strangers come here to taste, although into the local customs, but it is difficult to get used to, nowadays city people eat sweet porridge is also a lot of, can be called different flavors. Lapa and porridge can be said to be closely related to the porridge to drink in Lapa, is also considered to drink out of the pattern, drink out of the level.