What is the origin and custom of Laba Festival? The origin and custom of Laba Festival

1, the origin of Laba Festival: Laba Festival, the eighth day of the twelfth lunar month every year, the main custom is to "drink Laba porridge". Laba Festival is one of the grand festivals in Buddhism. Sakyamuni, the founder of Buddhism, looked at the stars at night and became a Buddha at the beginning of the twelfth lunar month. The eighth day of December is the day when Buddha Sakyamuni became a monk and became a Taoist, also known as "Magic Weapon Festival", "Buddhist and Taoist Festival" and "Taoist Association". In order not to forget the suffering of the Buddha before he became a Buddha, but also to commemorate the Buddha's enlightenment on the eighth day of the twelfth lunar month, ancient Indians ate mixed porridge on the eighth day of the twelfth lunar month as a commemoration. Since Buddhism was introduced to China, temples have cooked porridge with fragrant valleys and fruits and distributed it to believers and loyal men and women. On the day of Laba, Buddhist ceremonies were held in various monasteries, just like the story of a shepherdess offering chyle before becoming a monk. She cooked porridge with torreya grandis and fruits for the Buddha and named it Laba porridge. Legend has it that drinking this porridge can get the blessing of the Buddha. So Laba porridge is also called "Fushou porridge", "Fude porridge" and "Buddha porridge". "Laba" was originally a Buddhist festival. After several generations of evolution, it gradually became a household name.

2, custom: Laba vinegar, traditional Laba Festival custom. There is a custom of soaking garlic with vinegar in Laba Festival in northern China, which is called Laba vinegar. Laba vinegar should be soaked on New Year's Day, jiaozi should be eaten on the first day, and jiaozi should be a vegetarian. You should be a vegetarian for a year, and dip it in Laba vinegar, which will have a unique taste. "Laba vinegar" not only tastes mellow, but also does not go bad after a long time.

3. Laba garlic: From the north of China to the eighth day of the twelfth lunar month, the atmosphere of the New Year is getting worse every day. In most parts of northern China, the custom of soaking garlic with vinegar is called Laba garlic. [19] Fermenting Laba garlic on the eighth day of the twelfth lunar month is a custom in the north, especially in North China. Its materials are vinegar and garlic cloves.

4. Pickled Laba garlic is a traditional snack mainly popular in the north, especially in North China, and it is a holiday food custom of Laba Festival. Laba garlic material is actually very simple, that is, vinegar and garlic cloves. The method is also extremely simple. Put the peeled garlic cloves in a sealable container, such as a jar or bottle, then pour in vinegar, seal the mouth and put it in a cold place. Slowly, the garlic soaked in vinegar will turn green, and finally the whole body will turn green, like jade and jasper.