Subgum
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| Subgum | |
|---|---|
 Subgum chow mein | |
| Alternative name(s): | |
| shí jǐn | |
| Place of origin: | |
| American Chinese | |
| Main ingredient(s): | |
| meats, seafood, vegetables | |
| Recipes at Wikibooks: | |
 Subgum | |
| Media at Wikimedia Commons: | |
 Subgum |
Subgum or sub gum (traditional: 什錦; simplified: 什锦; Cantonese: sap6 gam2; pinyin: shí jǐn; literally "numerous and varied") is a type of American 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.
The earliest known indirect mention of sub-gum is in 1906;[1] in 1909, there is a more explicit reference to sub gum deang at a Chicago restaurant[2] and in 1913, to sub gum gai suey at a New York restaurant.[3]
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Notes
- ↑ J.H. Long et al., "Report of the Committee on Preliminary Medical Education", The Councilor's Bulletin, American Medical Association, January 15, 1906, p. 260 full text
- ↑ "'Hi How' Party in Chinatown", Chicago Daily Tribune, July 12, 1909, p. 3
- ↑ "Sub Gum Hom Theon Gaî", The Edison Monthly, 5:12 (May, 1913), p. 442. full text
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