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Gaifan 
Summary
Gaifan (simplified Chinese: 盖饭; traditional Chinese: 蓋飯; lit. 'topped rice') or gaijiaofan (蓋澆飯; 盖浇饭; 'topping on rice') is a type of dish in Chinese cuisine typically offered in low-cost establishments. It consists of a fish, meat, or vegetable topping served over rice. The dish can be either freshly cooked or previously cooked, such as char siu. According to the Commentary to the Classic of Rites, gaifan can be dated back to Western Zhou.[1] Throughout the Tang dynasty, gaifan was served during the banquets of newly promoted officials.[2]
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Kung Pao chicken gaifan -
Thai-Chinese char siu gaifan -
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A serving of gaifan with three toppings sold from a food court in Beijing, China
| Gaifan | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 蓋飯 | ||||||||
| Simplified Chinese | 盖饭 | ||||||||
| Literal meaning | topped rice | ||||||||
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| gaijiaofan | |||||||||
| Traditional Chinese | 蓋澆飯 | ||||||||
| Simplified Chinese | 盖浇饭 | ||||||||
| Literal meaning | topping on rice | ||||||||
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See also edit
- Donburi, usually called "Japanese gaifan" in China.
References edit
- ^ "Fried meat paste is added on the rice, enriched with oil", Commentary to the Classic of Rites. 《礼记注疏》：“煎醢加以陆稻上，沃之以膏。”
- ^ Wei Juyuan, Menu, "sliced meat and egg with oil, cover on rice, mixed flavour." 韦巨源 《食单》：“编缕卵脂，盖饭表面，杂味。”