Laba congee

Laba congee

　　Laba congee is also called "Buddha porridge." In ancient times, it was an important festival, fixed on the eighth day of the twelfth lunar month. Since this day marks the enlightenment of Sakyamuni, all Buddhist temples would take grains and fruits to cook porridge for the Buddha. As the tradition spread to the public, it came to be known as "Laba congee" or "Laba rice." In Shifang, it has been customary for people to cook Laba congee, a tradition that continues to this day.

Homemade Laba congee uses regular rice and glutinous rice as the main ingredients. Vegetables such as Chinese cabbage, carrots, white radishes, pressed tofu, peanuts, and cooked preserved pork are all chopped into small pieces. To prepare it, rinse the rice and glutinous rice, then put them into a pot with water. When the rice begins to swell over high heat, add the chopped vegetables, then reduce the heat and simmer. Once the consistency is neither too dry nor too watery, season with appropriate amounts of salt, sesame oil, and Sichuan peppercorn to make Laba congee.