What is the origin of Laba, a traditional festival in China?

Since ancient times, Laba has been used to worship ancestors and gods (including door gods, household gods, house gods, kitchen gods and well gods) in order to pray for good harvest and good luck. The Xia dynasty called Lari "Jiaping", the Shang dynasty called it "moss" and the Zhou dynasty called it "big wax".

Because it is held in December, it is called the twelfth lunar month, and La Worship is called the twelfth lunar month. The twelfth lunar month in the pre-Qin period was the third day after the winter solstice, and then Buddhism was introduced. In order to expand its influence in the local area, traditional culture attaches Laba Festival as the Buddhist calendar enlightenment day.

Later, with the prevalence of Buddhism, the Buddha's enlightenment day merged with the twelfth day, which was called the "magic weapon festival" in Buddhism. The Northern and Southern Dynasties began to be fixed on the eighth day of the twelfth lunar month.

Extended data:

Laba has the custom of eating Laba porridge on this day. Laba porridge is also called Qibao Wuwei porridge. China has been drinking Laba porridge for more than 1000 years. It first started in the Song Dynasty. On the day of Laba, whether it is the imperial court, the government, temples, or the people's homes, Laba porridge will be cooked.

In the Qing Dynasty, the custom of drinking Laba porridge became more popular. At court, emperors, queens and princes give laba porridge to civil and military ministers and attendants, and distribute rice and fruit to monasteries for monks to eat. In the folk, every household should also make laba porridge to worship their ancestors; At the same time, family members get together for dinner and give gifts to relatives and friends.

Although the ingredients of Laba porridge in different regions are different, they basically include cereals such as rice, millet, glutinous rice, sorghum rice, purple rice and coix seed, as well as beans such as soybeans, red beans, mung beans, kidney beans and cowpeas.