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''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'', gaifan can be dated back to Western Zhou. Throughout the Tang Dynasty, gaifan was served during the banquets of newly promoted officials. 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。” 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 originat ...
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


See also

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Donburi is a Japanese "rice-bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. ''Donburi'' meals are usually served in oversized rice bowls which are also called ''donburi''. If one needs to ...
, usually called "Japanese gaifan" in China.


References

{{reflist Chinese rice dishes