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Subgum

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Title: Subgum  
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Subject: Cantonese cuisine, Chow mein, Har gow, Lo mai gai, Beef chow fun
Collection: American Chinese Cuisine, Cantonese Cuisine
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Subgum

Subgum
Subgum chow mein
Alternative names shí jǐn
Place of origin American Chinese
Main ingredients meats, seafood, vegetables
Cookbook: 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]

Contents

  • See also 1
  • Notes 2
  • External links 3
  • See also 4

See also

Notes

  1. ^ "A Line-O'-Type Or Two","Chicago Daily Tribune", January 25, 1902, p. 12
  2. ^ 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
  3. ^ "'Hi How' Party in Chinatown", Chicago Daily Tribune, July 12, 1909, p. 3
  4. ^ "Sub Gum Hom Theon Gaî", The Edison Monthly, 5:12 (May, 1913), p. 442. full text

External links

  • Vegetable subgum lo mein photo

See also


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