Shì bǐng (dried persimmon) is a traditional Chinese snack made by peeling, drying, and pressing fresh persimmons until they become soft, chewy, and coated with a natural white sugar bloom. The character 柿 (shì) means 'persimmon', referring specifically to the fruit of the Diospyros kaki tree, while 饼 (bǐng) means 'cake' or 'flat, round food item', highlighting its compressed, disc-like shape after drying. Together, they form a compound noun that denotes this preserved fruit product—not a baked cake, but a sun-dried or air-dried delicacy.

Shì bǐng is especially popular in northern and central China during autumn and winter, often eaten as a sweet treat, used in desserts like steamed buns or congee, or gifted during festivals such as Spring Festival. It’s valued for its concentrated sweetness, long shelf life, and perceived health benefits—traditionally believed to soothe coughs and moisten the lungs. Unlike fresh persimmons, which can be astringent when unripe, shì bǐng is always sweet and mellow.