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Gaifan

From Wikipedia, the free encyclopedia

Minced pork rice
Gaifan
Traditional Chinese蓋飯
Simplified Chinese盖饭
Literal meaningtopped rice
Transcriptions
Standard Mandarin
Hanyu Pinyingàifàn
Wade–Gileskai4-fan4
gaijiaofan
Traditional Chinese蓋澆飯
Simplified Chinese盖浇饭
Literal meaningtopping on rice
Transcriptions
Standard Mandarin
Hanyu Pinyingàijiāofàn
Wade–Gileskai4-chiao1-fan4

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]

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See also

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References

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  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。”