Subgum (traditional: ; simplified: ; Cantonese: sap6 gam2; pinyin: shí jǐn; literally "numerous and varied") is a type of 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.

A dish called "Subgum Noodle Warmein" (probably ) was mentioned in print in the English language as early as 1917, in There's Pippins and Cheese to Come, by Charles S. Brooks, which was published in England.

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