1940s中國上海菜飯1940s Shanghai, China Caifan

上海菜飯創於約上世紀40年代中國民國上海，並在當時十分流行。菜飯是選用大米、青菜、猪油混合煮成，十分鮮香，再加上澆頭，可以加四喜圓子、排骨、醬蛋、紅雞等澆頭，十分美味。

Shanghai Caifan was created in Shanghai during the Republic of China era around the 1940s, and it was extremely popular at that time. Caifan is cooked by mixing rice, green vegetables, and lard, making it highly savory and fragrant. It is served with various toppings, such as Sixi meatballs, pork ribs, soy-braised eggs, and red-braised chicken, making it incredibly delicious.