Subgum
 Subgum chow mein | |
| 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 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 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 restaurant.[4]
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Notes
- ↑ "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
External links
See also
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