True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Meat from Southern China
Boundary entry, mainly cured and dried. Strips of lean pork and fat are mixed with sugar, salt, soy sauce and Chinese liquor, stuffed into pig casing and dried in air for 4–7 days or in ovens at about 50 °C. Microbes ripen it a little, but no starter is added and it is cooked before eating. Made in 5 steps over 4 days – 7 days. The longest step, dry in air or ovens, takes 4–7 days (Mao J. et al. 2024) and runs at 50 °C (Chen X. et al. 2024). Staphylococci and micrococci does most of the fermenting.
| Main step | 4–7 daysReported[mao2024] | Dry in air or ovens |
|---|---|---|
| Temperature | 50 °CReported[chen2024] | Dry in air or ovens |
| 8:2 or 7:3 | Lean pork to pork fat, cut into strips about 2 cm[mao2024] |
| 10 % | Sugar[mao2024] |
| 2 % | White liquor (baijiu)[mao2024] |
| Salt, soy sauce, ginger, white pepper · In one producer's Cantonese formulation[cai2025] | |
| Natural pig casing[mao2024] | |
| Starter | none (spontaneous ripening flora; no starter is added) |
Total time across the recorded steps: 4 days – 7 days
What changes: Lean pork and fat are cut into strips
Output: lean and fat strips.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Lap cheong gets its sweetness and alcoholic aroma from about 10 % sugar and Chinese liquor, and Cantonese makers dry it fast in warm ovens, while Sichuan sausage is spiced with chilli and Sichuan pepper and air-dried at room temperature.
Lap cheong is cured and dried, not acid-fermented, and is cooked before eating. A 2024 review notes that traditional Cantonese sausages, made without starters, can let unwanted microbes grow, and that starter cultures can help limit pathogens and biogenic amines.
Every number is labelled with how it is known. How this atlas is made
Chinese sausage making is described in the 6th-century Qimin Yaoshu (Wikipedia, outline). Cantonese sausage is a speciality of Guangdong, valued for its sweetness.
