Bingjiang 冰浆
Bingjiang is featured among the local specialties of Guizhou.
A chilled combination of fruit, sticky rice and crushed ice offers a change of texture after savory food.
How it is made
Fruit is blended or worked with cooked sticky rice and ice into a thick chilled dessert, then finished with optional toppings. The rice gives more body than a simple fruit juice.
Flavour & texture
The texture is icy but creamy and slightly grainy, with fruit sweetness and chewy or crunchy additions depending on the stall.
Local roots & traditions
Bingjiang is a recognizable Guizhou cold dessert, often enjoyed as a change of texture after spicy snacks.
How to order Bingjiang
Choose the fruit and toppings explicitly and ask whether extra sugar is added during blending.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Qingyan rice cake in sweet porridge 青岩糕粑稀饭 →
Soft rice cake is combined with a warm sweet rice mixture and topped with ingredients such as nuts or seeds. The cake and liquid remain distinct enough to create a layered spoonful. Expect a soft, grainy base, sticky cake and concentrated sweet toppings, with occasional crunch breaking up the smoothness.
Duyun chongchong steamed cakes 都匀冲冲糕 →
The flour mixture is portioned into a small steaming mould and cooked to order or in short batches. The cakes are soft and grainy-fluffy rather than a smooth jelly. Sweet fillings create a richer centre.
Questions before you order
What name should I show when ordering?
Show 冰浆 for Bingjiang. Choose the fruit and toppings explicitly and ask whether extra sugar is added during blending.