{"id":12345,"date":"2019-11-18T16:31:48","date_gmt":"2019-11-18T16:31:48","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/traditional-food-for-spring-festival-chun-jie-chuan-tong-mei-shi\/"},"modified":"2019-11-18T16:31:48","modified_gmt":"2019-11-18T16:31:48","slug":"traditional-food-for-spring-festival-chun-jie-chuan-tong-mei-shi","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/th\/traditional-food-for-spring-festival-chun-jie-chuan-tong-mei-shi\/","title":{"rendered":"Traditional Food for Spring Festival \u6625\u8282\u4f20\u7edf\u7f8e\u98df"},"content":{"rendered":"
\u814a\u516b\u7ca5
Laba Congee
“\u814a\u516b\u8282”\u3002\u8fd9\u4e00\u5929\u5728\u4e2d\u56fd\u6c11\u95f4\u6709\u5403\u814a\u516b\u7ca5\u7684\u4e60\u4fd7\u3002\u559d\u814a\u516b\u7ca5\u5728\u6211\u56fd\u5df2\u6709\u5343\u5e74\u5386\u53f2\u3002
For a thousand years, it has been customary to eat Laba Co<\/em>ngee during the Laba Festival in China.
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In ancient times, the character La meant a sacrificial rite which was called Qingsi in the Xia Dynasty and Jiaping in the Shang Dynasty, and was finally renamed as La in the Zhou Dynasty. La was evolved from the character Lie (hunting), so La and Lie is mutually l<\/em>inked. At the end of a year when all the crops had been harvested and sun-dried, people tended to go hunting and co<\/em>nduct Laji (sacrifice in the twelfth lunar month) by offering up their preys to the ancestors and various gods for blessing and longevity, averting disaster and restoring peace.
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It was since Southern and Northern Dynasties that Laba Festival had been celebrated officially on the eighth day of the twelfth mo<\/em>nth of the lunar Chinese calendar. On this day, people would offer up their sacrifices to the ancestors and gods to pray for plentiful harvest and good fortune. The eighth day of the twelfth lunar mo<\/em>nth is also a Buddhist festival, which is called “the Day for Sakyamuni Attaining Enlightenment”, since Sakyamuni, the founder of Buddhism, was said to have attained enlightenment on the very day.
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People in various parts of the country will eat Laba Co<\/em>ngee during the Laba Festival. Records show that the tradition can date back over 1,000 years to the Song Dynasty when every household, rich or poor, was accustomed to have the porridge on the eighth day of the twelfth lunar month. Compared with the original porridge cooked with red beans, today’s Laba Co<\/em>ngee boasts colorful ingredients and local flavors.
“\u814a\u516b\u7ca5”\u53c8\u53eb“\u4e03\u5b9d\u7ca5”\u3001“\u4e94\u5473\u7ca5”\uff0c\u4e0d\u4ec5\u6e05\u9999\u751c\u7f8e\uff0c\u800c\u4e14\u80fd\u7545\u80c3\u6c14\uff0c\u751f\u6d25\u6db2\uff0c\u56e0\u800c\u9887\u53d7\u4eba\u4eec\u559c\u98df\u3002\u968f\u7740\u65f6\u4ee3\u7684\u53d1\u5c55\uff0c\u82b1\u6837\u8d8a\u6765\u8d8a\u591a\u7684\u814a\u516b\u7ca5\u5df2\u53d1\u5c55\u6210\u5177\u6709\u5730\u65b9\u98ce\u5473\u7684\u5c0f\u5403\u3002
Laba Congee, also named as Qibao Co<\/em>ngee (co<\/em>ngee of seven ingredients) and Wuwei Co<\/em>ngee (co<\/em>ngee of five tastes), features satisfying aroma and sweet taste, and is co<\/em>nducive to to<\/em>ning the stomach and promoting body fluid. As time goes on, Laba Co<\/em>ngee with colorful ingredients has been developed into a popular snack with local flavor.
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Laba Festival is not o<\/em>nly a traditio<\/em>nal festival, but also a prelude to the Spring Festival. As the ballad says, “Kid, don’t be greedy; the Spring Festival will come on the heels of Laba”; “After the Laba Feast, it’s time to prepare for the Spring Festival.” During the short interval between the two holidays, people are occupied with cleaning, decorating and shopping, in a bid to welcome the New Year with high spirits.
\u5e74\u7cd5Nian Gao (Chinese New Year’s cake)
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Eating Nian Gao during the Spring Festival implies aspirations for fortune and prosperity year by year.
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Nian Gao has many varieties including Baigaotuo and Huangmigao in northern China, Shuimo Nian Gao in southern China, Nuobaba in southwestern China, and Ho<\/em>ngguigao in Taiwan.
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The term Gao can be found in Fangyan (dialects) written by Yang Xiong in the Han Dynasty, and became popular during the Wei, Jin and Northern and Southern Dynasties. The preparation of Gao was recorded in the “im<\/em>portant Arts for the People’s Walfare” written by Jia Sixie. In the Ming and Qing Dynasties, Nian Gao had been developed into a common snack provided throughout the year, with different flavors in northern and southern China.
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In northern China, Nian Gao is usually prepared by steaming or frying; in southern China, such techniques are also used as stir-frying and boiling in soup.
\u997a\u5b50dumplings (Chinese dumpling)
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It is customary to eat dumplings during the Spring Festival in northern China, despite some differences in timing. Some prefer having it on the New Year’s Eve, some on the New Year’s Day, and some living in the mountainous areas on each morning from the first to the fifth day of the first lunar month.
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On the New Year’s Eve, also known as the reunio night, people will rush all the way home so that the whole family can sit around and make dumplings. Dumplings typically co<\/em>nsist of a rolled piece of dough wrapped with ground meat, egg, seafood or vegetable in season, and are usually eaten with a dipping source with garlic, soy, vinegar and sesame oil after being boiled in water. During the Spring Festival, it is auspicious to eat dumplings, of which the pro<\/em>nunciation may associate us with the happiness of family reunio. In addition, the shape of dumpling resembles a Yuanbao(ingot). There is so much sweetness for the whole family to make dumplings together and look forward to the new year.
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