Laba Beans

　　Laba beans are a traditional dish. In ancient times, they were usually produced in chilly winter and consumed on the eighth day of the twelfth month in the Chinese lunar calendar, the day when Sakyamuni became enlightened. In Chinese, "La" refers to the 12th month in the Chinese lunar calendar, while "ba" refers to the number eight. Historically, Laba beans are abundant in urban and rural areas and temples in Hunan. In particular, Changsha and its surrounding areas have produced soybeans and ginger since ancient times. Additionally, they have favorable weather conditions, hot in summer and cold in winter, with a rainy and humid climate. These conditions are conducive to the fermentation and growth of sturdy mycelia for making Laba beans. Moreover, the process of making them is simple and easy to learn. Therefore, almost every family in local rural areas has mastered the skills for making Laba beans, passing them down from generation to generation.

　　The process for making Laba beans is as follows:

　　1. Selecting the beans

　　2. Soaking the beans in water

　　3. Boiling the beans

　　4. Airing the beans

　　5. Natural fermentation

　　6. Mixing the beans with other ingredients

　　7. Sealing the mixture in a jar

　　Chinese source: Changsha Intangible Cultural Heritage Exhibition Hall

　　Photo source: Changsha County Cultural Center