Knock Sam Kee is an up-and-coming Shanghai fried brand that doesn't have a long history, but it has amassed a lot of popularity. Its name is a bit strange to many outsiders, and the correct Shanghainese pronunciation is "Bao Sanji", which means three knocks, and the source is that the master will knock three times on the pot before frying out of the pot in the previous life.

At first glance, the raw fried of knocking three marks is very similar to the raw fried of the big pot of spring. Chef Chen, the leading chef who knocked three times, has worked in Luochun Pavilion and Dahuchun for many years. Its raw frying process is also highly similar to that of Daju Chun, which also adopts a full fermentation method. Only a small amount of jelly is added to the raw fried meat filling, which is a typical sake-fried pork with clear water. The frying process is slightly different from that of the big pot of spring, knocking three times first put the soybean oil into the pot to make the bottom, and then neatly stack it into the wrapped raw frying, while the process of the big pot spring is the opposite of it. After that, when the oil is hot, the master adds water to the pot and turns it three times to make the oil even. After frying for a period of time, sprinkle with chopped green onions and sesame seeds and simmer for a while, then turn it three times, and finally "knock three times" on the pot and fry it out of the pan. According to the master, this kind of pot conducts heat quickly and locks heat better.

Knock on one or two or four raw fried three times, which is also the most mainstream raw fried counting method at present. There are many people who wonder how four raw pan-fried foods are more than one or two 50 grams, and they don't know why they are so counted. This can be traced back to the era of the planned economy, when material resources were relatively scarce, food and supplies had to be purchased with tickets, and one or two flours could make four sheets of dough. At that time, the way of eating raw fried was very different from today, and many "nayman" diners would eat the dough when eating raw pan-fried, leaving the meat filling to cook into soup or stir-fry at home.

There are many types of fried meat, in addition to the traditional fresh meat, there are also crab roe fresh meat, fresh meat with shepherd's cabbage and so on. The surface of the fried fresh meat is oily and shiny, and the size is very large. The skin is soft and the taste is quite similar to that of steamed buns. The minced meat has a little bit of marinade in it, and the taste is on the sweet side. The bottom is crispy and not charred. Egg yolk filling is more popular with young people, a whole egg yolk and meat filling are wrapped together, eat the egg yolk crisp powder in the mouth, the meat filling is delicate, and the taste is very special.

The decoration and utensils of the three knocks have a strong literary atmosphere, the dishes are written with the words "a raw fried from 1930", and the wall is also heartily pasted with the description of raw fried in Zhang Ailing's "Eighteen Springs".