|Alternative names||shí jǐn|
|Place of origin||American Chinese|
|Main ingredients||meats, seafood, vegetables|
|Cookbook: Subgum Media: 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 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 mention of "subgum" is in 1902 in a list of Chinese dishes in the Chicago Daily Tribune. An early indirect mention of sub-gum is in 1906; in 1909, there is a more explicit reference to sub gum deang at a Chicago restaurant and in 1913, to sub gum gai suey at a New York restaurant.
- "A Line-O'-Type Or Two","Chicago Daily Tribune", January 25, 1902, p. 12
- 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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