In China, the last month of lunar year is called "la Yue", or the month of "la" and the eighth day of that month is called "Laba" which is today this year. It is regarded as the prelude to the Spring Festival. Starting from this day on, preparation for the Spring Festival is kicked off in Chinese families. 

                                                                   

--Origin:
1. Celebration for the harvest.It is recorded that Laba Festival is originated from the ancient Chinese la ceremony. As it's approaching to the end of another year, people designated this day to worship gods who have brought peace and harvest to the people during the past year. They would usually hold a grand ceremony to celebrate the harvest which was called a "la Ceremony."

                                             

                                 Lama Temple in Beijing Giving out Laba Congee in the Morning of Laba Festival
                                                               (photo source: news.enorth.com.cn)

2. After Buddhism was introduced into China, it's also believed that Sakyamuni, the first Buddha and founder of the religion, became Buddha on the eighth day of the twelfth lunar month. The story goes like that: 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 with some food -- congee 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 congee on the eve of the laba festival and held a ceremony the following day, during which they chant sutras and offer congee to Buddha. 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 congee 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 congee to their officials as an honor. As it gained favor in the upper class, it also quickly became popular throughout the country.

--Laba Rice Congee

                      

                 Raw materials for the Laba Rice Congee                                          Laba Rice Congee
                         (photo source: china.com.cn)                                              (photo source: fjnet.com)  
In the Laba rice congee, you can find glutinous rice, Chinese sorghum, peas, dried lotus seeds, red beans and some other ingredients. Northerners prefer to use glutinous rice, red beans, dates, lotus seeds, dried longan, 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. In the north, people usually put some sugar in it, while in the south, salt is put in.
Basically the ingredients are all very nutritious as the coldest period of the whole year is coming and people try every means to keep warm and healthy.

When cooking Laba congee, fire control is very importance. 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 garlic & vinegar

                                            
                                                                       Laba Garlic and Vinegar
                                                                 (photo source: cnetnews.com.cn)

Besides cooking laba porridge, people in northern China also have the habit of making "laba garlic" and "Laba vinegar" on the day of Laba. Housewives peel the garlic, then put them in a big jar of vinegar. Then these jars are sealed on the Laba Festival and placed in somewhere dry and cold. When the Spring Festival Eve is coming in 3 weeks and the family is getting together to eat dumplings, the laba garlic and laba vinegar will be used as seasoning. The vinegar-soaked garlic take on a jade-like green color, and the taste of both the garlic and the vinegar is so delicious and strong that you can't talk to other people in days.