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臘八粥的由來英文版
農(nóng)歷十二月初八是中國的傳統(tǒng)節(jié)日臘八節(jié)，這一天的習(xí)俗是吃臘八粥，通常是在陽歷1月中旬。“臘”在中國表示農(nóng)歷的第十二個(gè)月，“八”表示初八。接下來小編搜集了關(guān)于臘八粥的由來英文版的內(nèi)容，僅供大家參考。
臘八粥的由來英文版
Laba rice porridge was first introduced to China in the Song Dynasty about 900 years ago.
Buddhism was well accepted in the areas inhabited by the Han Chinese,who believed that Sakyamuni,the first Buddha and founder of the religion,attained enlightenment on the eighth day of the twelfth month.Sutras 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 plentiful harvest in this way.
There is,however,another touching story:When Sakyamuni was on his way into the high mountains in his quest for understanding and enlightenment,he grew tired and hungry.Exhausted 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,monks 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 Buddhist 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 feudal upper class,it also quickly became popular throughout the country.
臘八粥的傳說
The eight-treasure porridge was first introduced to China in the SongDynasty about 1000 years ago.Buddhism was well accepted in the areas inhabitedby the Han Chinese,who believed that Sakyamuni,the first Buddha and founderof the religion,attained enlightenment on the eighth day of the twelfth month.Sutras were chanted in the temples and rice porridge with beans,nuts and driedfruit was prepared for the Buddha.With the passing of time the customextended,especially in rural areas where peasants would pray for a plentifulharvest in this way of the twelfth lunar month.
There is,however,another touching story:When Sakyamuni was on his way into the high mountainsin his quest for understanding and enlightenment,he grew tired and hungry.Exhausted from days of walking,he passed into unconsciousness by a river inIndia.A shepherdess found him there and fed him her lunch -- porridge madewith beans and rice.Sakyamuni was thus able to continue his journey.After sixyears of strict discipline,he finally realized his dream of full enlightenmenton the eighth day
Ever since,monks have prepared rice porridge on the eveand held a ceremony the following day,during which they chant sutras and offerporridge to Buddha.Thus,the tradition of eating Laba porridge was based inreligion,though with the passing of time the food itself became a popularwinter dish especially in cold northern China.
臘八粥的習(xí)俗
Traditionally,the consumption of Laba Congee(Chinese臘八粥)was an important element of the festival.Actually eightingredients are used,cooked with sugar to make the porridge tasty.InNortheast China,Northwest China and Jiangnan,this custom has been preserved,but it has become rarer in South China.
Northerners prefer to use glutinous rice,red beans,dates,lotus seeds,dried long’an pulp,walnuts,pine nuts and other dried fruits in theirporridge;southerners like a salty porridge prepared with rice,soybeans,peanuts,broad beans,taro,water chestnuts,walnuts,vegetables and dicedmeat.In the north,it is a dessert with sugar added;in the south,salt is putin.Some people like to add cinnamon and other condiments to add flavor.
Controlling the heat is of great importance in making Laba porridge.Atthe start,the flame must be high,but the fire is then turned down to let theporridge simmer until it begins to emit a very delicious smell.The process istime-consuming but not complicated.
Laba porridge is not only easy to prepare,but also a nutritious winterfood because it contains amino acids,protein,vitamins and other nutritionpeople need.Cooked nuts and dried fruit are good for soothing nerves,nourishing one’s heart and vitality,and strengthening the spleen.Perhaps thatis why it is also called babao(Eight Treasure)porridge.
Another Laba food is Laba garlic,which is particularly popular innorthern China.Garlic is soaked in vinegar for twenty days starting from Labafestival.The garlic and vinegar is then used alongside Chinese dumplings(orjiaozi)around Chinese new year.
傳統(tǒng)上，臘八粥是臘八節(jié)重要的一部分。一般來說要用到八種原料，并加上糖使粥更美味。在中國東北，西北和江南，這個(gè)習(xí)俗被傳承了下來，但在中國南方卻已變得罕見。
北方人喜歡用糯米，紅豆，紅棗，蓮子，干桂圓肉，核桃仁，松子和一些其它的干果煮粥;而南方人更喜歡用大米，大豆，花生，蠶豆，芋頭，荸薺，核桃仁，蔬菜和肉丁煮咸粥。在北方，它是加了糖的甜點(diǎn)，在南方，人們喜歡加鹽。還有些人喜歡放桂皮等其他調(diào)味品，以增加風(fēng)味。
煮臘八粥時(shí)控制好火候是關(guān)鍵。剛開始時(shí)要大火，火焰要高，但隨后就要用微火慢燉，直到它開始散發(fā)出鮮美的味道。這個(gè)過程費(fèi)時(shí)，但并不復(fù)雜。
臘八粥不僅制作起來很容易，而且也是營養(yǎng)豐富的冬季食品，因?yàn)樗械陌被�，蛋白質(zhì)，維生素和其它人體所需的營養(yǎng)，熟堅(jiān)果和干果有利于舒緩神經(jīng)，滋心臟、補(bǔ)元?dú)�、健脾胃。也許這就是為什么它也被稱為八寶粥。
另一個(gè)臘八節(jié)的食物是臘八蒜，尤其在中國北方很流行。大蒜被浸泡在醋里20天之后，在春節(jié)前后被用來伴著餃子吃。
臘八節(jié)飲食注意事項(xiàng)
1、Rich ingredients and clever combination,nutrition and safety in mind
Laba Congee is a Congee made from a variety of ingredients,also called Qibao Wuwei Congee.Its traditional ingredients include rice,millet,corn,jobs tears,red dates,lotus seeds,peanuts,longans and various beans(such as red beans,mung beans,soybeans,black beans,kidney beans,etc.).With the richness of food types and the improvement of living standards,the ingredients of Laba Congee have become increasingly competitive and innovative.
�。�1）There are many choices of ingredients.It is recommended to combine fine ingredients such as white rice with grains such as brown rice and miscellaneous grains.This combination of thickness and fineness not only provides a more textured taste,but also allows for a richer intake of nutrients.The beans in Laba Congee are rich in protein,dietary fiber,vitamins and minerals,and lysine is also rich,which can form an effective nutritional complement when combined with grains such as rice.At the same time,adding nuts and dried fruits and vegetables appropriately can not only enrich nutrition but also regulate taste.
（2）There are tricks to choosing.Consumers should go to legitimate channels such as supermarkets and farmers markets to purchase ingredients that are free from mold,spoilage,and bad taste.If purchasing packaged ingredients that have been paired and can be directly boiled,attention should be paid to observing whether the product is within its shelf life and whether the packaging is intact and undamaged.
2、Scientific cooking is important to avoid nutrient loss
It is easy to cook Laba Congee at home,but we should pay attention to the following two points:
（1）When processing ingredients,different ingredients should be cleaned,soaked,peeled,pitted,and carefully picked according to their characteristics.For example,non perishable ingredients such as beans need to be thoroughly soaked before cooking in order to become softer and more delicious after cooking.
�。�2）People have the habit of adding soda when cooking Laba Congee,believing that it is cooked quickly and the consistency of Congee is good.However,this approach can easily lead to the loss of nutrients such as B vitamins.Experts suggest that no alkali should be added when cooking Laba Congee.By skillfully using the "miscellaneous grain Congee" function of electric rice cooker and electric pressure cooker,you can easily cook delicious Laba Congee.
3、Special groups need to be aware that there are many things to pay attention to when enjoying delicious food
Laba Congee is rich in ingredients,reasonable in collocation and balanced in nutrition,especially suitable for the elderly and weak or those with weak spleen and stomach after recovery.However,people with different physiques should also pay attention when eating Laba Congee.
�。�1）Diabetes patients should eat a moderate amount of sugar containing Laba Congee,and try to choose the unsweetened Laba Congee.It is advisable to use oats and barley to increase viscosity,and at the same time,add more miscellaneous beans to help control the rate of blood sugar rise.
（2）For indigestion,soybeans,black beans and other beans should be less in Laba Congee,because beans contain flatulence factors,which may cause gastrointestinal discomfort if eaten too much.
�。�3）For obese individuals,it is important to consume less easily digestible ingredients such as white rice.Without sugar,more starchy beans with relatively thick seed coats,such as kidney beans and red beans,make Congee soft and not rotten,and have a good taste and satiety.
各地臘八節(jié)習(xí)俗介紹
1.Beijing Laba Old Customs
Fucha Dunchong,a native of the Qing Dynasty,said in Yanjing Chronicles that "Laba Congee is cooked with yellow rice,white rice,millet,water chestnut,peeled jujube paste,etc.,and externally dyed with red peach kernels,almonds,melon seeds,peanuts,pine nuts and white sugar,red pond,and suosuo grapes",which is quite characteristic of Beijing.
2.Tianjin peoples diet Laba Congee
The people in Tianjin cook Laba Congee,which is similar to that in Beijing.They also pay attention to lotus seeds,lilies,pearl rice,Italian rice,barley kernels,sticky sorghum,sticky yellow rice,cloud beans,mung beans,longan meat,white fruits,red dates and sweet osmanthus,which are good in color,aroma and taste.In recent years,black rice has also been added.This Laba Congee can be used for dietotherapy.It has the effects of invigorating the spleen,appetizing,invigorating qi,calming the nerves,clearing the heart,and nourishing blood.
3.Eight treasure Congee in Shanxi
Laba Congee in Shanxi,also known as Babao Congee,is mainly millet,supplemented by cowpeas,beans,mung beans,dates,sticky rice,rice,and rice.In the southeast of Shanxi,on the fifth day of the twelfth lunar month,small beans,red beans,cowpeas,sweet potatoes,peanuts,rice and persimmons were used to boil Congee,also called sweet rice,which is one of the food customs.
4.Laba Congee in northern Shaanxi to worship ancestors
On the day of Laba,in addition to using a variety of rice and beans,porridge has to be cooked by adding various dried fruits,tofu and meat.Usually cooked in the morning,sweet or salty,depending on individual taste.If it is for lunch,we should also cook some noodles in Congee for the family to have a meal together.After eating,Congee should be smeared on the door,the stove and the trees outside the door to ward off evil spirits and avoid disasters,so as to welcome the agricultural Dafengshou(Salad of assorted fresh vegetables)of the next year.According to folk legend,on the day of Laba,one should avoid eating vegetables.It is said that there are many weeds in the fields after eating.People in southern Shaanxi want to eat hybrid Congee,which is divided into "five flavors" and "eight flavors".The former is cooked with rice,glutinous rice,peanuts,white fruits,and beans.The latter uses the five ingredients mentioned above to add diced meat,tofu,radish,and seasoning.On Laba Day,people not only eat Laba Congee,but also use Congee to worship their ancestors and granaries.
5.The Laba Congee in Gansu should be worshipped
Traditionally,Laba Congee is cooked with grains and vegetables.After cooking,it is not only eaten by family members,but also distributed to neighbors and fed to livestock.In Lanzhou and Baiyin urban areas,Laba Congee is cooked very carefully,with rice,beans,red dates,ginkgo,lotus seeds,raisins,apricots,dried melons,walnut kernels,green and red silk,white sugar,diced meat,etc.After cooking,it is first used to worship the gods of door,stove,earth,and wealth,praying for good weather and abundant grains in the coming year;Divide it among neighbors and share it with the last family.Wuwei,Gansu,once paid attention to the "vegetarian Laba",eating rice thick rice,lentil rice or thick rice,cooked with fried loose seeds and Fried Dough Twists,which is called "lentil Congee Paosan" in folklore.
6.Ningxia people only eat Laba rice and do not eat vegetables
Ningxia people usually use lentils,soybeans,red beans,broad beans,black beans,rice,potatoes to cook Congee for Laba rice,and then use wheat flour or buckwheat flour to cut into lozenge shaped willow leaves,or to make small round eggs into "Queer head".Before cooking,add onion flower oil.On this day,the whole family only ate Laba rice and did not eat vegetables.
7.Xining people dont eat Congee in Laba
Although Xining people in Qinghai are mostly Han people,they dont eat Congee in Laba,but eat wheat kernel rice.Boil the freshly ground wheat kernels together with beef and mutton,and add seasonings such as green salt,ginger peel,Sichuan pepper,grass fruit,and seedling fragrance.After a night of simmering over low heat,the meat and wheat blend into a chyme like texture.In the morning,when uncooked,the aroma is fragrant and delicious.
8.Shandongs "Kongfu Food System" emphasizes many aspects of Laba culture
In Shandongs "Confucian Family Food System",it is stipulated that "Laba Congee" can be divided into two types.One is boiled with rice kernels,longans,lotus seeds,lilies,chestnuts,red dates,japonica rice,etc.,and some "Congee fruits" are added to the bowl,mainly fruits carved into various shapes for decoration.This Congee is specially used by the masters of Confucius Mansion and Twelve Mansions.Another type is cooked with rice,sliced meat,cabbage,tofu,etc.,which is for the servants in the Kong Mansion to drink.
9.Henans Five Grains and Abundant Laba Rice
People in Henan eat Laba rice,which is made of millet,mung beans,cowpeas,wheat kernels,peanuts,red dates,and corn.After cooked,add some brown sugar and walnut kernels.The Congee is thick and fragrant,which means that there will be plenty of grain in the coming year.
10.Special Laba Congee in Jiangsu
Laba Congee is sweet and salty,and the cooking method is the same.Just salty Congee with vegetables and oil.Suzhou people cook Laba Congee with mushrooms,water chestnuts,walnut kernels,pine nut kernels,gorgon fruit,red dates,chestnuts,agaric,green vegetables,flammulina velutipes,etc.Li Fu,a scholar in Suzhou in the Qing Dynasty,once wrote,"Congee on the eighth day of the twelfth lunar month is handed down from the Kingdom of Brahma.The seven treasures are harmonious and the five flavors are mixed in."
11.Zhejiang Laba Congee with story
Zhejiang people usually cook Laba Congee with walnut kernels,pine nut kernels,Euryale,lotus seeds,red dates,longan meat,litchi meat,etc.It is sweet and delicious,and can be eaten to pray for longevity.It is said that this method of cooking Congee was spread from Nanjing,which contains several legends.
12.Various Laba Congee in Sichuan
There are many people in Sichuan.Laba Congee is made in a variety of sweet,salty and spicy ways,while rural people eat more salty food,mainly made from soybeans,peanuts,diced meat,white radishes and carrots.Strangers come here to taste.Although they do as the Romans do,they are hard to get used to it.Nowadays,many urban people eat sweet Congee,which can be called different flavors.Laba and Congee can be said to be closely related,and Congee drinking in Laba can also be regarded as a fancy and level.
13.Hebei people
How to make Hebei Laba Congee:Soak the big white cloud beans in advance(the first night,the next day)until they are fat;Heat up the white lotus seeds with hot water,remove the green core,and boil them in a boiling pot with white cloud beans for 20 minutes.Then add rice,glutinous rice,wheat kernels,kudzu millet,jujube,and rice beans.Remove the hard shell and underwear from the chestnuts.Wash the above raw materials,put them into a pot,add enough water,boil them over high fire,and turn the low fire to slow boil for 40 minutes until the Congee is thick and sticky,and the dates are rotten.After the Congee is cooked,add osmanthus and brown sugar(or first boil the brown sugar into syrup and add it to the Congee)and mix well.
14.Boil "Five Beans"
In addition,some places have cooked Congee in Laba,which is not called "Laba Congee",but "five beans".Some are cooked on the day of Laba,and some are cooked on the fifth day of the twelfth lunar month.They also need to pinch some "sparrow heads" with noodles and cook them with rice and beans(five kinds of beans).It is said that the people of Laba ate sparrows heads,causing sparrows to have headaches and not harming crops the following year.The cooked "five beans" are not only eaten by oneself,but also given to relatives and neighbors.Heat up and pair with food every day,eating until the 23rd day of the twelfth lunar month,symbolizing a surplus year after year.
Chinese people are so fond of Laba Congee.Besides the food customs,there are some scientific reasons.Cao Yanshan,a nutritionist in the Qing Dynasty,wrote "Congee Manual",which explained the health and nutrition functions of Laba Congee in detail and clearly.It recuperates nutrition and is easy to absorb.It is a good food for "dietotherapy".It has the functions of harmonizing the stomach,tonifying the spleen,nourishing the heart,clearing the lung,benefiting the kidney,benefiting the liver,relieving thirst,improving the eyes,relieving constipation,and calming the nerves.These have been confirmed by modern medicine.For the elderly,Laba Congee is also a good food,but it should not be drunk too much.In fact,not only Laba,but also drinking Congee on a regular basis is of great benefit to the elderly.There are quite a variety of Congee,which can be selected according to needs and eaten as appropriate.
臘八節(jié)注意事項(xiàng)
Taboo 1:Do not return to your mothers house during the Laba Festival
According to the old saying,there are always a few days in a year when a married daughter cannot return to her mothers house.It is said to be taboo and there are regulations.
Since the beginning of the twelfth lunar month,the first day of death is Laba.On the day of Laba,returning to my mothers house would be unlucky for my mother-in-law.In a hundred years,my mother-in-law will die lying on her stomach.Another way of saying is,"If you dont eat your mothers rice on Laba,your ancestors wont be able to afford it for generations." This means that you will be poor in your own family.Some even believe that in the twelfth lunar month,the eighth,eighteenth,and twenty eighth days of the twelfth lunar month cannot be celebrated at ones mothers house.
Taboo 2:Do not eat Laba Congee for lunch
On the eighth day of the twelfth lunar month,it is commonly known as the Laba Festival.As the saying goes,"After Laba,it is the New Year." From this day on,the "New Year flavor" gradually becomes stronger.
In China,the custom of eating Laba Congee on Laba Festival has been spread for thousands of years,but there is also a taboo for eating Laba Congee in some places,that is,eating Laba Congee is not for lunch.Every year,people start to cook Laba Congee the night before the Laba Festival and eat it the next morning.If they cant finish eating it,they can give it to relatives and friends,but it cant be eaten after noon.There is also a saying,"Eat Congee early,and the food will be harvested early next year.".
Taboo three:Do not move in the twelfth lunar month
From a feng shui perspective,it is colder in the twelfth lunar month.If you move into a new house,the cold atmosphere will block the prosperous atmosphere in the home,which sounds to have some natural scientific reasoning.
But with the improvement of home technology,many houses have already implemented full house heating,so there is no need to deliberately invite some friends to sit in the new house like in the past,which is very popular.The reason why there is the saying "cannot move in the twelfth lunar month" is simply because people are concerned that moving in will cause cold hands and feet,which is not good for their health.Now,for people who have home heating,this is no longer a problem.
臘八節(jié)蘊(yùn)含的意義
1.Health preservation
In Chinese culinary culture,there is a custom of nourishing oneself in autumn and winter,and many festive foods in autumn and winter are related to health preservation and nourishment.The Chinese believe that Congee is the first thing to raise people,and Congee has become an important national diet tradition.The Laba Festival is in the ninth cold winter,so eating Congee has become a good way to eat during the festival.
2.Frugality
The Laba Festival has become a "frugal day",which is a good way to inherit and innovate festival culture.Cultural researchers have suggested setting Laba as a frugal day.First of all,all the legends of the Laba Festival reflect a problem.Dont underestimate the role of a bowl of Congee.At a critical moment,it can save a persons life or achieve great things,which shows the importance of saving every grain of food;Secondly,from the custom of making Laba Congee itself,it is also a way to live frugally.Clean up the grain in the warehouse and cook it together.Dont waste a grain and avoid overeating;Once again,only through frugality can we reduce the pressure of human demand for resources,protect nature,and inherit Chinas traditional ecological protection concept.
3.Nuo culture
The exorcism ceremony held on the day before or on the day of Laba provides an opportunity for the protection of Nuo culture,a diverse cultural heritage of China.It is beneficial to preserve and showcase the rich and colorful Chinese Nuo culture during the Laba Festival for the effective preservation of this world-class human cultural heritage.
4.Religious culture
The most famous legend of the Laba Festival is related to the religious and cultural phenomenon of Buddhism.Therefore,the Laba Festival can also become a cultural experience day.Busy and tired people can visit various religious and cultural places after eating Congee on festivals to feel and experience the long history and rich connotation of religious culture.
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