Gaifan
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Chinese meals based on a rice bowl
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| 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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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]
Gallery
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Kung Pao chicken gaifan
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Thai-Chinese char siu gaifan
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A serving of gaifan with three toppings sold from a food court in Beijing, China
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See also
[edit ]- Donburi, usually called "Japanese gaifan" in China.
- Economy rice
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。"
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