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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.[1] Throughout the Tang Dynasty, gaifan was served during the banquets of newly promoted officials.[2]

See also[edit]

  • Donburi, usually called "Japanese gaifan" in China.


  1. ^ "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。”
  2. ^ 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。”