Gaifan (simplified Chinese:盖饭;traditional Chinese:蓋飯;lit. 'topped rice') orgaijiaofan (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 aschar siu. According to theCommentary to theClassic of Rites, gaifan can be dated back toWestern Zhou.^[1] Throughout theTang dynasty, gaifan was served during the banquets of newly promoted officials.^[2]

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  Kung Pao chicken gaifan
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  Thai-Chinesechar siu gaifan
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  Chūkadon
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  A serving ofgaifan with three toppings sold from a food court in Beijing, China

• Donburi, usually called "Japanese gaifan" in China.
• Economy rice

• Chinese rice dishes

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