Gaifan (simplified Chinese: 盖饭; traditional Chinese: 蓋飯; pinyin: gàifàn; Wade–Giles: kai-fan; lit. 'topped rice') or gaijiaofan (盖浇饭; 蓋澆飯; gàijiāofàn; kai-chiao-fan; '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. Throughout the Tang Dynasty, gaifan was served during the banquets of newly promoted officials.
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| - Gài fàn (ca)
- Gaifan (en)
- 가이판 (ko)
- 盖浇饭 (zh)
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| - A la Xina, s'anomena gài fàn (xinès tradicional: 蓋飯, xinès simplificat: 盖饭, pinyin: gài fàn, literalment 'arròs cuit cobert') qualsevol plat servit en una base d'arròs bullit. El gài fàn es pren sovint com a ració individual, per contraposició als àpats a base de plats compartits amb altres comensals que són usuals als països asiàtics. El fet de ser un àpat complet integrat en un sol plat el converteix en un dels menjars per emportar més típics de la Xina. (ca)
- ( 닭육수 가루에 대해서는 닭가루 문서를 참고하십시오.) 가이판(중국어 간체자: 盖饭, 정체자: 蓋飯, 병음: gàifàn) 또는 가이자오판(중국어 간체자: 盖浇饭, 정체자: 蓋澆飯, 병음: gàijiāofàn)은 중화권의 덮밥이다. 홍콩 등 광둥어 사용 지역에서는 딥타우판(광둥어: 碟頭飯, 월병: dip6 tau42 faan6)이라 부른다. (ko)
- 蓋澆飯，簡稱蓋飯，是常见的米饭料理做法，和中国北方的打鹵麵有异曲同工之妙，就是在米饭上浇入菜滷，做成一人份量的飯，不用碟碗齐上，以供客人迅速進食，省去挾菜麻煩，是大众方便食品，也是中式及日式快餐常見的食品。 蓋澆飯可使用各种鹵菜，一般汁较浓、多。卤的口味和做法也有地域的差别。有勾芡的蓋澆飯，則另稱為燴飯。在粵港澳，通常用碟子盛載，因此稱為碟頭飯。在日本，蓋澆飯多以大碗盛裝，別稱為丼物。蓋澆飯常在一些小餐館、路邊攤、中式和日式速食店供應，在香港，一般碟頭飯餐會附有飲品（凍飲一般加收2-5元）及/或餐湯（例湯）。 (zh)
- Gaifan (simplified Chinese: 盖饭; traditional Chinese: 蓋飯; pinyin: gàifàn; Wade–Giles: kai-fan; lit. 'topped rice') or gaijiaofan (盖浇饭; 蓋澆飯; gàijiāofàn; kai-chiao-fan; '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. Throughout the Tang Dynasty, gaifan was served during the banquets of newly promoted officials. (en)
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| - topped rice (en)
- topping on rice (en)
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| - gàifàn (en)
- gàijiāofàn (en)
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| - kai-chiao-fan (en)
- kai-fan (en)
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| - A la Xina, s'anomena gài fàn (xinès tradicional: 蓋飯, xinès simplificat: 盖饭, pinyin: gài fàn, literalment 'arròs cuit cobert') qualsevol plat servit en una base d'arròs bullit. El gài fàn es pren sovint com a ració individual, per contraposició als àpats a base de plats compartits amb altres comensals que són usuals als països asiàtics. El fet de ser un àpat complet integrat en un sol plat el converteix en un dels menjars per emportar més típics de la Xina. (ca)
- Gaifan (simplified Chinese: 盖饭; traditional Chinese: 蓋飯; pinyin: gàifàn; Wade–Giles: kai-fan; lit. 'topped rice') or gaijiaofan (盖浇饭; 蓋澆飯; gàijiāofàn; kai-chiao-fan; '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. Throughout the Tang Dynasty, gaifan was served during the banquets of newly promoted officials.
* Kung Pao chicken Gaifan
* Thai-Chinese Char siu Gaifan
* Chūkadon (en)
- ( 닭육수 가루에 대해서는 닭가루 문서를 참고하십시오.) 가이판(중국어 간체자: 盖饭, 정체자: 蓋飯, 병음: gàifàn) 또는 가이자오판(중국어 간체자: 盖浇饭, 정체자: 蓋澆飯, 병음: gàijiāofàn)은 중화권의 덮밥이다. 홍콩 등 광둥어 사용 지역에서는 딥타우판(광둥어: 碟頭飯, 월병: dip6 tau42 faan6)이라 부른다. (ko)
- 蓋澆飯，簡稱蓋飯，是常见的米饭料理做法，和中国北方的打鹵麵有异曲同工之妙，就是在米饭上浇入菜滷，做成一人份量的飯，不用碟碗齐上，以供客人迅速進食，省去挾菜麻煩，是大众方便食品，也是中式及日式快餐常見的食品。 蓋澆飯可使用各种鹵菜，一般汁较浓、多。卤的口味和做法也有地域的差别。有勾芡的蓋澆飯，則另稱為燴飯。在粵港澳，通常用碟子盛載，因此稱為碟頭飯。在日本，蓋澆飯多以大碗盛裝，別稱為丼物。蓋澆飯常在一些小餐館、路邊攤、中式和日式速食店供應，在香港，一般碟頭飯餐會附有飲品（凍飲一般加收2-5元）及/或餐湯（例湯）。 (zh)
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