''Bingguo'' () is a traditional dessert dish of
Beijing cuisine. The main ingredients of this dish include
lotus root,
almond
The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus ...
s,
walnuts,
lotus seed
A lotus seed or lotus nut is the seed of plants in the genus ''Nelumbo'', particularly the species ''Nelumbo nucifera''. The seeds are used in Asian cuisine and traditional medicine. Mostly sold in dried, shelled form, the seeds contain rich con ...
, sugar and
lotus leaf. The lotus root, lotus seeds, almonds and walnuts are chopped into small pieces and steamed. The sugar is mixed with water and then boiled to become
syrup. The lotus leaf is cut into small pieces and soaked in boiling water. The steamed ingredients are placed on the lotus leaf with syrup poured on top and then cooled by ice (or nowadays in a refrigerator) and served cold. As the dessert is served in a bowl, the dish is also called ''bingwan'' (冰碗, lit. "ice bowl").
Beijing cuisine
{{China-cuisine-stub