又到腊八粥飘香

　　Legends about the origin of this festivity abound². One holds that over 3,000 years ago sacrificial rites³ called "La "(腊) were held in the twelfth lunar month when people offered  their preys⁵ to the gods of heaven and earth. The Chinese characters for prey⁴ (猎物) and the twelfth month (腊) 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 majority Han Chinese have long followed the tradition of eating Laba rice porridge on the Laba Festival. The date usually falls in mid-January.

　　Legend

　　Laba rice porridge（粥） was first introduced to China in the Song Dynasty about 900 years ago.

　　Buddhism⁶ was well accepted in the areas inhabited by the Han Chinese, who believed that Sakyamuni（释迦牟尼）, the first Buddha⁷ and founder⁸ of the religion, attained⁹ enlightenment on the eighth day of the twelfth month. Sutras（佛经） were chanted in the temples and rice porridge 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 plentiful¹⁰ harvest in this way.

　　There is, however, another touching¹¹ story: When Sakyamuni was on his way into the high mountains in his quest（寻求） for understanding and enlightenment, he grew tired and hungry. Exhausted¹² from days of walking, he fainted away by a river in India. A shepherdess found him there and fed him her lunch -- porridge made with beans and rice. Sakyamuni was thus able to continue his journey.

　　After six years of strict discipline, he finally realized his dream of full enlightenment on the eighth day of the twelfth lunar month. Ever since, monks¹³ have prepared rice porridge on the eve and held a ceremony the following day, during which they chant sutras and offer porridge to Buddha. Thus, the tradition of eating Laba porridge was based in religion, though with the passing of time the food itself became a popular winter dish especially in cold northern China.

　　According to written records, large Buddhist¹⁴ temples would offer Laba rice porridge 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 feudal¹⁵ （封建的）upper class, it also quickly became popular throughout the country.

　　Laba Rice Porridge

　　Laba rice porridge contains glutinous¹⁶ rice （糯米）, red beans, millet¹⁷, Chinese sorghum¹⁸, peas, dried lotus seeds, red beans and some other ingredients, such as dried dates, chestnut¹⁹ meat, walnut²⁰ meat, almond, peanut, etc. Actually eight ingredients（配料、成分） are used, cooked with sugar to make the porridge tasty.

　　Northerners prefer to use glutinous rice, red beans, dates, lotus seeds, dried pulp（果肉）, walnuts²¹ （胡桃）, pine nuts and other dried fruits in their porridge; southerners like a salty porridge prepared with rice, soybeans（大豆）, peanuts, broad

　　beans, taro²², water chestnuts²³, walnuts, vegetables and diced²⁴ meat. In the north, it is a dessert with sugar added; in the south, salt is put in. Some people like to add cinnamon and other condiments²⁵ to add flavor.

　　Controlling the heat is of great importance in making Laba porridge. At the start, the flame must be high, but the fire is then turned down to let the porridge simmer until it begins to emit a very delicious smell. The process is time-consuming but not complicated.

　　Laba porridge is not only easy to prepare, but also a nutritious²⁶ winter food because it contains amino acids, protein, vitamins and other nutrition people need. Cooked nuts and dried fruit are good for soothing²⁷ nerves, nourishing one's heart and vitality²⁸, and strengthening the spleen. Perhaps that is why it is also called babao (Eight Treasure) porridge.

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