A kind of wonton soup with extra and unique components is called subgum wonton soup. Subgum can refer to modifications made to the traditional Chinese wonton soup recipe, such as adding seafood, mixed vegetables, or other ingredients.
The Cantonese words sap and gam, which are Americanized as “subgum,” mean “numerous and varied” when translated from their original language. Other than wonton soups, many Chinese American cuisines fall under the umbrella term “subgum.”
Water chestnuts, mushrooms, bamboo shoots, and green onions are typical vegetable additions to make a dish subgum. Another common element that would qualify a dish as subgum is rice noodles.
The term “subgum” is said to have originally appeared in a Chinese American meal in Chicago in the early 1900s. Subgum is considered Chinese food in the United States, along with other Chinese American foods, but is not popular in China.
Crab wontons, General Tso’s chicken, chop suey, pu-pu platters, and egg rolls are some further Chinese American cuisine. Salad and sweet-and-sour flavours are other menu items that are not Chinese in origin. In fact, General Tso’s chicken, one of the most well-known Chinese dishes, was unknown in China until around 1970.