Gaifan (simplified Chinese: 盖饭; traditional Chinese: 蓋飯; pinyin: gàifàn; Wade–Giles: kai-fan; lit. 'topped rice') or gaijiaofan (盖浇饭; 蓋澆飯; gàijiāofàn; kai-chiao-fan; '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. Throughout the Tang Dynasty, gaifan was served during the banquets of newly promoted officials.
- Donburi, usually called "Japanese gaifan" in China.