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.

It originates from Cantonese cuisine and is a common 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 City restaurant.