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]