臘八節英語作文：臘八節Laba Rice Porridge Festival

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　　篇一：臘八節Laba Rice Porridge Festival

　　labazhou, a kind of rice porridge, is traditionally served on the eighth day of the 12th lunar month.

　　since ba, the number eight, has very good connotations in chi-nese, labazhou is also known as eight treasure porridge —babaozhou.

　　here eight does not necessarily mean exactly eight; it just means many.

　　the dish is also tasty, with its combination of colourful and sweet ingredients. eating it is not limited to only the eighth day of the 12th month. chinese people enjoy eight treasure porridge throughout theyear.

　　the common way of making labazhou are to boil rice, millet, glutinous millet, glutinous rice, chestnuts and dried dates. then, add peanuts, almonds, walnuts, melon - seed kernels, dried fruits and brown sugar to make the gruel not only delicious but also nutritious.

　　it is not certain whether babaozhou originated in china. but one thing is for sure— the history of labazhou can be traced back to an-cient times, when the eighth day of the 12th lunar month was consid-ered a day for animal sacrifice.

　　the introduction of labazhou on this day was first observed in the song dynasty (960—1279), some 1,000 years ago.according to written records, large buddhist temples would offer rice porridge, with other spices, on the eighth day of the 12th lunar month, a buddhist festival day for followers to show their faith to buddha.

　　by the ming dynasty (1368—1644), labazhou had become such a holy food that it was a customary festival gift the emperors offered to their officials.

　　as labazhou gained the favour of the feudal upper class, it quickly became popular throughout the country.

　　the ingredients used in labazhou are unlimited. it can include anything one deems precious, nutritious, tasty or good for the health.

　　the recipe given just now is an average meal. however,you might also want to add red beans, pine nuts, or more expensive lotus seeds, lily,ginkgo seeds and longan.

　　labazhou is billed by traditional chinese medicine as a health food that is particularly good for the spleen, stomach and blood.

　　篇二：LaBa essays

　　7 the twelfth night, house started to warm up. father will yellow rice, rice, red jujube, and red bean with warm water bubble up, then use sand pot in the fire boil chestnuts. father said, do it with the five kinds of materials to, suggesting the grain and make it plentiful in the coming year. we several elder brother in the father's side, like a few didn't plunge wings of the bird, mother bird such as feeding. chestnut cooked, father of the hand of the dry with peel it off the brown scale, will sweet and the pulp, stood in turn into our mouth to, but he also won't a taste. at this time, the mother sat cross-legged on the kang, in bright light cover, for her this several children rushed the clothes of the new year. orange cover light column straight with white paste the moon roof, ceiling and there is a small, round the moon. small moon ?

　　篇三：Laba Rice Porridge Festival/臘八節

　　the majority han chinese have long followed the tradition of eating laba rice porridge on the eighth day of the twelfth lunar month. the date usually falls in min-january and is a traditional chinese festival.

　　legend about the origin of this festivity abounds one maintains that over 3,000 years ago sacrificial rites were held in the twelfth lunar month when people offered up their prey to the gods of heaven and earth. the chinese characters for the hunt and the twelfth month (lie and la) were interchangeable then, and ever since la has been used to refer to both. since the festival was held on the eighth day of the last month, people later appended the number eighth (ba in chinese), giving us the current laba.

　　buddhism was well accepted in the areas inhabited han chinese, who believed that sakyamuni, the first buddha and founder of the religion, attained enlightenment on 12/8. sutras were chanted in the temples and rice porridge with beans, nuts and dried fruit was prepared for the buddha. with 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 passed into unconsciousness by a river in india. a shepherdess found him there and fed him her lunch—porridge made with beans and rice. with such nourishment he was 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 ad held a ceremony the following day, during which they chant the sutras and offer porridge to buddha. thus, the tradition of eating laba porridge was based in religion, though with time the food itself became a popular winter dish especially in cold northern china.

　　laba porridge is made with local specialties such as ginkgo fruits, water chestnuts, chestnuts, lotus seeds and red beans in addition to the rice. actually eight ingredients are used, cooked with sugar to make the porridge wonderfully sweet. northerners prefer to use glutinous rice, red beans, dates, lotus sees, dried longan pulp, walnuts, pine nuts and other dried fruits in their porridge; southerners like a salty porridge prepared with rice, soybeans, peanuts, broad beans, taro, water chestnuts, walnuts, vegetables and diced meat. some people like to add cinnamon and other condiments to inject flavor. controlling the heat is of great importance in the outcome. at the start, the flame must be high, but the fire is then turned down to let the porridge simmer until it begins to emit avery delicious smell. the process is time-consuming but not complicated.

　　laba porridge is not only easy to prepare, but also a nutritious winter food because it contains amino acids, protein and other vitamins people need. cooked nuts and dried fruit are good for smoothing nerves, nourishing one’s heart and vitality, and strengthening the spleen. perhaps that is why it is also called babao (eight treasure) porridge.

　　篇四：the laba Rice Porridge Festival

　　laba rice porridge contains glutinous rice (糯米), red beans, millet, chinese sorghum, peas, dried lotus seeds, red beans and some other ingredients, such as dried dates, chestnut meat, walnut meat, almond, peanut, etc. actually eight ingredients(配料、成分) are used, cooked with sugar to make the porridge tasty.

　　northerners prefer to use glutinous rice, red beans, dates, lotus seeds, dried pulp(果肉), walnuts (胡桃), pine nuts and other dried fruits in their porridge; southerners like a salty porridge prepared with rice, soybeans(大豆), peanuts, broad beans, taro, water chestnuts, walnuts, vegetables and diced meat. in the north, it is a dessert with sugar added; in the south, salt is put in. some people like to add cinnamon and other condiments to add flavor.

　　controlling the heat is of great importance in making laba porridge. at the start, the flame must be high, but the fire is then turned down to let the porridge simmer until it begins to emit a very delicious smell. the process is time-consuming but not complicated.

　　laba porridge is not only easy to prepare, but also a nutritious winter food because it contains amino acids, protein, vitamins and other nutrition people need. cooked nuts and dried fruit are good for soothing nerves, nourishing one's heart and vitality, and strengthening the spleen. perhaps that is why it is also called babao (eight treasure) porridge.

　　篇五：the current laba