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Subgum 
Summary
Subgum or sub gum (traditional: 什錦; simplified: 什锦; Cantonese: sap6 gam2; pinyin: shí jǐn; literally "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 from Cantonese cuisine and is a common dish on the menus of Chinese restaurants in North America.
 Subgum chow mein | |
| Alternative names | shí jǐn |
|---|---|
| Place of origin | Chinese |
| Main ingredients | meats, seafood, vegetables |
In the United States edit
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
Notes edit
- ^ "A Line-O'-Type Or Two". Chicago Daily Tribune. January 25, 1902. p. 12.
- ^ Long, J. H.; et al. (January 15, 1906). "Report of the Committee on Preliminary Medical Education". The Councilor's Bulletin. American Medical Association: 260.
- ^ "'Hi How' Party in Chinatown". Chicago Daily Tribune. July 12, 1909. p. 3.
- ^ "Sub Gum Hom Theon Gaî". The Edison Monthly. 5 (12): 442. May 1913.
External links edit
- Vegetable subgum lo mein photo