"Niu Donburi Rice " is pronounced niú dòng fàn, with the consonants n, d, and f, the rhymes iú, òng, and àn, and the tones of the second, fourth, and fourth tones.

"丼" is a kanji created by the Japanese, and in Japan, it is pronounced dòng; basically, it means a large ceramic bowl with a deep mouth, then in China, before this character was pronounced jǐng or dǎn, which at the time of dǎn meant the sound of something being thrown into a well.

Development of "donburi":

At the end of the Edo period in the early 19th century, a theater owner named Imasuke Okubo first began to eat grilled eel on rice, which is feared to be the earliest "donburi" in Japan. Later, tempura was eaten on top of rice, called "tendon".

But the popularity of donburi was mainly after the Meiji period, and was gradually popularized during the Taisho period (1912-1926), and then in the post-war period, it took on a new dimension. In addition to "eel donburi" and "tenmon", there are also "parent-child donburi", "pork cutlet donburi" and "beef donburi", which are more common in Japan. "Beef Donburi" and so on.