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)，這一天的習俗是吃臘八粥，通常是在陽歷1月中旬�！芭D”在中國表示農(nóng)歷的第十二個月，“八”表示初八。接下來小編搜集了臘八粥的由來英文版，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.

　　臘八粥在大約900年前的宋代首次引入中國。

　　在漢族人居住的地區(qū)，佛教被廣泛地接受，人們相信第一個佛和佛教的創(chuàng)始人釋迦牟尼在第十二個月的第八天得到了啟發(fā)。佛經(jīng)在寺廟了被吟誦，含豆、堅果和干果的粥用來供奉佛主。隨著時間的推移，這個風俗擴展開了，尤其是在鄉(xiāng)村地區(qū)，農(nóng)民們以這種方式祈禱好的收成。

　　然而，還有一個動人的故事：當釋迦牟尼在通向他尋求領悟和啟發(fā)的高山的路上，他又累又餓。由于幾天的行走而產(chǎn)生的疲憊，他在印度的一條河邊暈倒。一個牧羊女發(fā)現(xiàn)了她并喂他午飯，飯是由豆和米做成的粥。于是，釋迦牟尼能夠繼續(xù)他的旅程。

　　經(jīng)過六年嚴格的修行，他最終于十二月的第八天實現(xiàn)了他完全啟發(fā)的夢想。從那時到現(xiàn)在，僧侶們在前日準備米粥，在第二天舉行儀式，在此期間，他們吟誦佛經(jīng)，并為佛祖供奉米粥。因而，吃臘八粥的傳統(tǒng)是以宗教基于宗教的，可是，隨著時間的推移，這種食物本身尤其是在寒冷的北方成為受歡迎的冬季食物。

　　根據(jù)文字記錄，大的佛教寺廟會為窮人提供臘八粥，以表達他們對佛祖的虔誠。在大約500年前的明代，臘八粥成為如此神圣的食品，以至皇帝在節(jié)日期間向他的官員們提供。由于臘八粥在封建社會的上層階級中得寵，它也很快在全國流行。

　　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.

　　臘八粥最早是在1000多年前的宋代被引入中國。佛教當時廣泛被中國的漢族接受，他們相信佛教的創(chuàng)始者釋迦牟尼，于臘月初八這一天悟道成佛。寺廟里吟頌佛經(jīng)，準備含有豆類、堅果和干果的粥來紀念佛祖。隨著時間的推移，這個風俗慢慢的流傳，特別是在農(nóng)村地區(qū)，農(nóng)民們以這樣的方式祈求來年的豐收。

　　不過，還有一個感人的故事是這樣的：釋迦牟尼在前往高山修道的途中，又累又餓。數(shù)日的.旅途奔波使他精疲力竭，昏迷在印度一條河邊，一個牧羊女發(fā)現(xiàn)了他并喂他吃飯——豆類和大米混合的粥。釋迦牟尼因而才能繼續(xù)他的旅程。后經(jīng)六年苦行，終于在臘月初八這一天悟道成佛。

　　自那時起，僧侶們便在臘八的前夜準備米粥，并在臘八當天舉行頌經(jīng)和敬奉佛祖儀式。因此，盡管隨著時間的推移，臘八粥成了流行的冬季食物，尤其是在中國寒冷的北方，但這個傳統(tǒng)卻是來自佛教。

　　臘八粥的習俗

　　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，這個習俗被傳承了下來，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，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，以增加風味。

　　煮臘八粥時控制好火候是關鍵。剛開始時要大火，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。這個過程費時，但并不復雜。

　　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，因為它含有的氨基酸，蛋白質(zhì)，維生素和其它人體所需的營養(yǎng)，熟堅果和干果有利于舒緩神經(jīng)，滋心臟、補元氣、健脾胃。也許這就是為什么它也被稱為八寶粥。

　　另一個臘八節(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。

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