Definition of subgum in English:

subgum

(also sub gum, sup gum, subgumm)

noun ˈsʌbɡʌm

Cookery

In Chinese cuisine: a dish consisting of a mixture of vegetables, such as water chestnuts, broccoli, mushrooms, bean sprouts, etc., and sometimes also including meat or sea food.

Origin

Early 20th century; earliest use found in The Chicago Tribune. From Chinese (Cantonese) sap gám dish made of many different ingredients, more generally ‘elaborate mixture’, originally an embroidery term from sap miscellaneous (Mandarin shí) + gám brocade (Mandarin jǐn).

Definition of subgum in US English:

subgum

(also sub gum, sup gum, subgumm)

nounˈsʌbɡʌm

Cookery

In Chinese cuisine: a dish consisting of a mixture of vegetables, such as water chestnuts, broccoli, mushrooms, bean sprouts, etc., and sometimes also including meat or sea food.

Origin

Early 20th century; earliest use found in The Chicago Tribune. From Chinese (Cantonese) sap gám dish made of many different ingredients, more generally ‘elaborate mixture’, originally an embroidery term from sap miscellaneous (Mandarin shí) + gám brocade (Mandarin jǐn).

单词	subgum
释义	Definition of subgum in English: subgum (also sub gum, sup gum, subgumm) noun ˈsʌbɡʌm Cookery In Chinese cuisine: a dish consisting of a mixture of vegetables, such as water chestnuts, broccoli, mushrooms, bean sprouts, etc., and sometimes also including meat or sea food. Origin Early 20th century; earliest use found in The Chicago Tribune. From Chinese (Cantonese) sap gám dish made of many different ingredients, more generally ‘elaborate mixture’, originally an embroidery term from sap miscellaneous (Mandarin shí) + gám brocade (Mandarin jǐn). Definition of subgum in US English: subgum (also sub gum, sup gum, subgumm) nounˈsʌbɡʌm Cookery In Chinese cuisine: a dish consisting of a mixture of vegetables, such as water chestnuts, broccoli, mushrooms, bean sprouts, etc., and sometimes also including meat or sea food. Origin Early 20th century; earliest use found in The Chicago Tribune. From Chinese (Cantonese) sap gám dish made of many different ingredients, more generally ‘elaborate mixture’, originally an embroidery term from sap miscellaneous (Mandarin shí) + gám brocade (Mandarin jǐn).
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