Subgum

Subgum or sub gum (simplified Chinese: 什锦; traditional Chinese: 什錦; pinyin: shí jǐn; Jyutping: sap⁶ gam²; lit. 'ten brocades', metaphorically "numerous and varied") is a type of Chinese dish in which one or more meats or seafood are mixed with vegetables and sometimes also noodles, rice, or soup. It originates in Cantonese cuisine and is a common dish on the menus of Chinese restaurants in North America.

Subgum

Subgum chow mein
Alternative names	shí jǐn
Place of origin	Chinese
Main ingredients	meats, seafood, vegetables

In the United States

See also: American Chinese cuisine

The earliest known mention of subgum is in 1902 in a list of Chinese dishes in the Chicago Daily Tribune.^[1] An early indirect mention of sub-gum is in 1906;^[2] in 1909, there is a more explicit reference to sub gum deang at a Chicago restaurant^[3] and in 1913, to sub gum gai suey at a New York City restaurant.^[4]

See also

• American Chinese cuisine
• Chop suey
• Champon