Today is a traditional Chinese festival, Laba Festival(腊八节). Laba is celebrated on the eighth day of

Today is a traditional Chinese festival, Laba Festival(腊八节). Laba is celebrated on the eighth day of the last lunar month, referring to the traditional start of celebrations for the Chinese New Year. La(腊) in Chinese means the 12th lunar month and ba(八) means eight.Legends about the origin of this festivity abound. One holds that over 3,000 years ago sacrificial rites called La (腊) were held in the twelfth lunar month when people offered up their preys to the gods of heaven and earth. The Chinese characters for prey (猎) and the twelfth month (腊 La) were interchangeable then, and ever since La has been used to refer to both. Since the festival was held on the eighth day of the Last month, people later appended the number eight (ba in Chinese), giving us the current Laba.The eight-treasure congee(八宝粥) was first introduced to China in the Song Dynasty about 900 years ago.Buddhism was well accepted in the areas inhabited by the Han Chinese, who believed that Sakyamuni, the first Buddha and founder of the religion, attained enlightenment on the eighth day of the twelfth month. Sutras were chanted in the temples and rice congee with beans, nuts and dried fruit was prepared for the Buddha. With the passing of time the custom extended, especially in rural areas where peasants would pray for a plentiful harvest in this way.According to written records, large Buddhist temples would offer Laba congee to the poor to show their faith to Buddha. In the Ming Dynasty about 500 years ago, it became such a holy food that emperors would offer it to their officials during festivals. As it gained favor in the feudal upper class, it also quickly became popular throughout the country.Another custom is the soaking of Laba garlic. Garlic is soaked in vinegar for more than twenty days starting from Laba festival. Then when the Chinese New Year comes, the garlic and vinegar is used alongside Jiaozi on the table.Here are simple tips making Laba congee.Materials: Rice 50g, Millet 50g, Sticky rice 50g, Sorghum 50g, Red beans 100g, Lotus seeds 100g, Broad beans 100g, Dried longans 100g, Peanuts 100g, Chestnuts 100g, Red jujube 100g, White sugar.1. Soak the lotus seeds in a bowl of water, steam at high heat for 1 hour, take out and draw aside for later use;2. Peel off the skin of longans and remove the seeds; strip off both outer and inner skins of chestnuts; wash sorghum, red beans, broad beans, peanuts, jujube, rice, millet and sticky rice;3. Place sorghum, red beans, peanuts and jujube in a pot, cover with water and cook to half tender；4. Add broad beans, rice, millet and sticky rice into the pot, blend well. After boiling, shimmer in low heat until the nuts become tender;5. Add steamed lotus seeds and bring to boil. Remove from the fire; add white sugar, ready to serve.Happy Laba Festival to everyone! -- source link

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