The“Laba porridge” has been cooked at Beijing's Lama Temple on “Laba” (the eighth day of the twelfth lunar month) since Emperor Qianlong’s reign(1711-1799).[Photo/outh.cn]

Eating “Laba porridge” is a time-honored tradition in China. During the Qing dynasty(1644-1911), ordinary people enjoyed the delicacy, so did the imperial family.

According to the Qing court customs, the“Laba porridge” has been cooked at the Lama Temple on “Laba” (the eighth day of the twelfth lunar month) since Emperor Qianlong’s reign(1711-1799).

The Lama Temple, or the Yonghegong Lamasery, originally built as a temporary imperial residence for Qing Emperor Yongzheng(1678—1735), was converted into a Buddhist monastery during his reign. On the day of “Laba”, the emperor would send palace officials to the Lama Temple to oversee the lamas making the “Laba porridge”. After the porridge was cooked and delivered back to the palace, in addition to providing it for the imperial family, the emperor also bestowed it to some of his favored ministers. Receiving the emperor’s gift of “Laba porridge”was considered an honor for the ministers and a way to test their status in the imperial court.

The "Laba porridage" [Photo/outh.cn]

Preparations began three days in advance. As many as 30 ingredients were included in the porridge, namely rice, millet, barley, sorghum, glutinous rice, peanuts, red beans, mung beans, longans, lotus seeds, jujubes, chestnuts, raisins, walnuts, oats, sugar and others.

Making “Laba porridge”began at the Lama Temple at dawn, and the first bowl was presented to the Buddha. Soon after that, the monks began chanting the “Sixteen Arhats” and three other Buddhist scriptures. In the morning, the monks also held a porridge alms event for good karma.

On every “Laba” day, every tourist and follower visiting the Lama Temple can have a bowl of steaming hot“Laba porridge”, receiving a blessing and sharing the joy of the happy and harmonious atmosphere.