Gaifan

Gaifan, also known as gaijiaofan, is a beloved dish in Chinese cuisine, particularly in casual dining establishments. This dish typically includes a combination of fish, meat, and vegetables served over a bed of rice, either presented in a bowl or on a plate. Gaifan can be prepared fresh or made using leftovers, such as char siu (barbecued pork).

The origins of gaifan date back to the Western Zhou period, as documented in the "Commentary to the Classic of Rites." Its popularity surged during the Tang Dynasty, when it was frequently served at banquets celebrating official promotions.