Subgum
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Subgum (traditional: 什錦; simplified: 什锦; Cantonese: sap6 gam2; pinyin: shí jǐn; literally "numerous and varied") is a type of Chinese dish in which one or more meats and/or seafood are mixed with vegetables, and sometimes also noodles, rice, or soup. It originates from Cantonese cuisine and is a commonly encountered dish on the menus of Chinese restaurants in North America.
A dish called "Subgum Noodle Warmein" (probably 什錦窩麵) was mentioned in print in the English language as early as 1917, in There's Pippins and Cheese to Come, by Charles S. Brooks, which was published in England.[1]
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