3 Origins of Laba Congee: Commemorating Buddha’s Enlightenment or Created by Zhu Yuanzhang?

▲ Many people eat a bowl of Laba congee on the eighth day of the 12th lunar month. (Photo/Internet)

Reported by Hua Shaofu / Taipei

Today is January 5 in the Gregorian calendar, marking not only the "Minor Cold" period of the 24 solar terms but also the "Laba Festival" on the eighth day of the 12th lunar month. Many may have heard of "Laba congee," but do you know its origins? Some believe it’s related to sacrificial rituals, others credit Zhu Yuanzhang, but the most widely known story is that it commemorates the enlightenment of Siddhartha Gautama (Buddha)!

In ancient China, "la" (腊) was a very important sacrificial ceremony, with "laji" (腊祭) referring to the collective worship of various deities. The date of the La festival wasn’t fixed originally, but later the eighth day of the 12th lunar month came to be recognized as "La Ri" (腊日), and eating Laba congee became a custom to celebrate the harvest before the New Year.

▲ Many Buddhist temples cook Laba congee to share with devotees in commemoration of Buddha’s enlightenment. (Photo/Credit: Reporter Lin Yue)

The second theory involves Zhu Yuanzhang. It’s said that in his youth, while herding cattle for a wealthy landowner, he accidentally broke a cow’s leg and was locked up by the owner for three days without food. He later discovered a rat hole and dug out various grains such as beans and corn, which he cooked into porridge. When he became emperor and established the Ming Dynasty, he had the imperial kitchen prepare a mixed grain porridge, which was served to his ministers. This eventually spread to the public and became a custom.

The third and most common explanation is that the tradition of eating Laba congee originated in India. Before attaining enlightenment, Siddhartha Gautama meditated alone under a bodhi tree, subsisting on just one hemp seed and one grain of rice each day. To honor the suffering he endured before becoming the Buddha, people began eating congee on the eighth day of the 12th lunar month. This practice became especially popular during the Song Dynasty. At that time, there was something called "La Ba Ri" (腊八日), when every temple would prepare "five-flavor congee" to worship the Buddha. After the ceremony, the congee was distributed to worshippers, who believed eating it would bring health and wellness.

▲ There’s no single way to make Laba congee, but it often includes ingredients that are good for your health. (Photo/Credit: Reporter Lin Yue)

The ingredients for Laba congee vary by person, but it’s typically made with dried fruits and beans. Eight or more types of dried fruits—such as longan, peanuts, and red beans—are combined with brown or white sugar to make the congee. Traditional Chinese medicine practitioners generally believe these ingredients help strengthen the spleen and stomach, as well as replenish qi and nourish blood.

The tradition of eating Laba congee in Taiwan became widespread only in the early Qing Dynasty. During the reign of Emperor Kangxi, he even presented Laba congee to meritorious officials as an honor. Locals preferred to eat the congee before dawn, intentionally leaving leftovers, which symbolized "wealth and abundance." Originally, only sweet Laba congee existed in Taiwan, but later, savory versions made with sliced meat, wood ear mushrooms, and shrimp also gained popularity.

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