''Gaifan'' () or ''gaijiaofan'' () 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 ''Char siu'' () is a Chinese, specifically Cantonese–style of barbecued pork. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for '' chasiu baau'' or '' pineapple ...

. According to the ''Commentary to the

Classic of Rites The ''Book of Rites'', also known as the ''Liji'', is a collection of texts describing the social forms, administration, and ceremonial rites of the Zhou dynasty as they were understood in the Warring States and the early Han periods. The ''Book ...

'', gaifan can be dated back to

Western Zhou The Western Zhou ( zh, c=, p=Xīzhōu; c. 1045 BC – 771 BC) was a royal dynasty of China and the first half of the Zhou dynasty. It began when King Wu of Zhou overthrew the Shang dynasty at the Battle of Muye and ended when the Quanrong n ...

. Throughout the

Tang Dynasty The Tang dynasty (, ; zh, t= ), or Tang Empire, was an imperial dynasty of China that ruled from 618 to 907 AD, with an interregnum between 690 and 705. It was preceded by the Sui dynasty and followed by the Five Dynasties and Ten Kingdom ...

, gaifan was served during the banquets of newly promoted officials.

Wei Juyuan Wei Juyuan (韋巨源) (631 – July 22, 710), formally Duke Zhao of Shu (舒昭公), was an official of the Chinese dynasty Tang Dynasty and Wu Zetian's Zhou Dynasty, serving multiple times as chancellor during the reigns of Wu Zetian, her son Em ...

, ''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。” File:Kung Pao Chicken.jpg,

Kung Pao chicken Kung Pao chicken (), also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables (traditionally Welsh onion only ), and chili peppers. The classic dish in Sichuan cuisine origina ...

Gaifan File:Khao mu krop mu daeng.jpg, Thai-Chinese

Char siu ''Char siu'' () is a Chinese, specifically Cantonese–style of barbecued pork. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for '' chasiu baau'' or '' pineapple ...

Gaifan Image:Chukadon of Hidakaya (1).jpg,

Chūkadon is a popular Japanese fast food dish. It consists of a bowl of rice with stir-fried vegetables, onions, mushrooms, and thin slices of meat on top. Literally meaning "Chinese rice bowl", it is inspired by Chinese cuisine. It is a kind of donburi ...

References

{{reflist Chinese rice dishes

See also

References