Chinese Subgum (from Cantonese sap gam, meaning "ten brocades") is a Chinese-American dish>> featuring a rich mix of meats (like chicken, pork, shrimp) and various vegetables (celery, mushrooms, water chestnuts, bean sprouts, peppers) in a savory sauce, often served over or mixed with noodles, rice, or as a hearty soup (Subgum Wonton Soup). It's known for its abundance and variety of ingredients, creating a flavorful, textured meal.
Subgum or sub gum (simplified Chinese: 什锦; traditional Chinese: 什錦; pinyin: shí jǐn; Jyutping: sap6 gam2; lit. '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.
I have seen descriptions of Subgum Chow Mein as “Sub gum Chow Mein is a mixed dish. Two different kinds of meat and maybe noodles and rice together. Chow mein is noodles only and other contents vegetables or meats but no rice”.
The term 'subgum' derives from Cantonese 'sap gam' (ten brocade), meaning 'mixed ingredients'—not a typo. It differs from basic wonton soup through its complex broth and ingredient variety, emerging in 1950s-60s U.S. takeout menus as a premium offering.
Rice vermicelli (mi fen) is a very fine noodle originating from southern China. Thin, brittle, and white, it's often sold dried and in blocks in the Asian foods section of supermarkets.
Shirataki Noodles
These noodles are made from the root of the konjac plant, which is rich in glucomannan, a type of soluble fiber. This fiber content makes shirataki noodles extremely low in calories, with some varieties containing as few as 10 calories per serving.
Vermicelli is one of the most commonly-known types of rice-based noodle in the West. Despite the broad term, there are technically different types of rice noodles found in Chinese cuisine. These can include ho fun, lai fun, mi xian, vermicelli and many more provincial specialties.
Worst: General Tso's Chicken
One order clocks in at around 1,500 calories and 88 grams of fat, and it delivers more sodium than you should get in a day. Other fried dishes to watch out for: sesame, orange, and sweet and sour chicken.
One theory suggests that the term “subgum” originated from the Cantonese word “sap gum,” which means “mixed.” This reflects the nature of the dish, which combines various ingredients to create a harmonious blend of flavors and textures.
But the figurative rabbit hole begins with Lewis Carroll's 1865 classic, Alice's Adventures in Wonderland. In its opening chapter, “Down the Rabbit-Hole,” Alice follows the White Rabbit into his burrow, which transports her to the strange, surreal, and nonsensical world of Wonderland.
Rice noodles are often considered one of the healthiest options available. They are naturally gluten-free, low in fat, and easy to digest.
The word yakisoba literally translates to “grilled noodle” and is similar to Chinese chow mein. It's a highly adaptable dish that can be customized to satisfy many taste buds, and is quick and easy to make.
A delightful blend of lobster, shrimp, slices of chicken and roast pork with assorted vegetables, mushrooms, water chestnuts and bamboo shoots, served on a sizzling platter with crispy rice.
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Moo Goo Gai Pan, or “mo gu ji pian", means mushrooms and sliced chicken. It originated from a Cantonese dish and slightly transformed when it became one of the most famous American-Chinese dishes.
What is the red meat on a stick at Chinese restaurants? Red meat on a stick. I think you mean char siu pork. It looks like this: Char siu pork is marinated and roasted strips of pork shoulder, pork belly or pork tenderloin. It gets its distinctive red color and unique flavor from an interesting marinade.
Popular Cantonese Food Dishes
The term “Gung-Gung” means grandpa on the mother side in the Chinese culture.
Persimmons originated in China and are known as 柿 in Chinese (pronounced shi in Mandarin; ci in Cantonese).
Stinky tofu. Stinky tofu (Chinese: 臭豆腐; pinyin: chòu dòufu) is a Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants.
Chinese
What are those crunchy things in your stir-fry? They're water chestnuts, and they're surprisingly good for you! You probably already know a few things about water chestnuts. They're white and crunchy, and you'll find them in a ton of Asian-style stir fry dishes.
Nutrient Content: Lo mein noodles aren't particularly nutritious, but they can be cooked with meat, veggies and tofu for a more substantial meal. The dish is considered somewhat healthier than chow mein because the noodles aren't fried.
Tips to Improve Your Stir-Fry