Subgum
 Subgum chow mein | |
| Alternative names | shí jǐn |
|---|---|
| Place of origin | Chinese |
| Main ingredients | meats, seafood, vegetables |
| |
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.
In the United States
[edit | edit source]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
[edit | edit source]Notes
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External links
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