Bingguo (Chinese: 冰果; pinyin: bīngguǒ; lit.
'iced fruit') is a traditional dessert dish of Beijing cuisine.
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.