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.
Fish and seafood from Eastern China
Zuixie is whole live crab scrubbed and packed into a jar with glutinous rice wine and a cooked, cooled brine of salt, sugar and spices, topped with baijiu and sealed for about a week. Raw drunken crab can carry lung fluke and Vibrio; a factory patent pasteurises the packed crab, and a study tested irradiation to extend its shelf life.
A short entry: the sources we found record only what is said here about Zuìxiè itself.
| Live crabs50 kg | [cn101596004] |
| Glutinous rice wine25 kg | [cn101596004] |
| Refined salt8 kg | [cn101596004] |
| White sugar6 kg | [cn101596004] |
| Ginger and spring onion4 kg each | [cn101596004] |
| Spices, with fennel seed, 20 red chillies and 10 pieces of orange peel200 g Sichuan pepper; 500 g each star anise and cassia | [cn101596004] |
| Monosodium glutamate400 g | [cn101596004] |
| Daqu baijiu, poured over the top1.5 kg | [cn101596004] |
Total time across the recorded steps: 7 days
What changes: The live crabs are scrubbed clean and drained
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
Zuixie is whole live crab scrubbed and packed into a jar with glutinous rice wine and a cooked, cooled brine of salt, sugar and spices, topped with baijiu and sealed for about a week. Raw drunken crab can carry lung fluke and Vibrio; a factory patent pasteurises the packed crab, and a study tested irradiation to extend its shelf life. Made in 5 steps over 7 days. The longest step, pack the crabs in a jar with rice wine and brine, top with baijiu and seal, takes 7 days (Sheng Y 2009).
| Main step | 7 daysReported[cn101596004] | Pack the crabs in a jar with rice wine and brine, top with baijiu and seal |
|---|---|---|
| Temperature | 70 °CReported[cn101596004] | Pasteurise the packed crab (factory method) |
Zuixie cures crab with rice wine, baijiu and salt instead of soy sauce (Korean ganjang gejang) or salt brine or fish sauce (Thai pu dong).
Eating raw or pickled freshwater crab, such as drunk crab in China, is a known route of paragonimiasis (Lu et al. 2026). CDC says this lung fluke spreads through crab that is raw, partly cooked, pickled or salted, says never to eat raw freshwater crab, and says to cook crab to at least 63 °C. The wine, baijiu and salt here do not replace that cooking, so this page records a practice and is not a recipe to follow at home. In Shengsi County, raw, lightly cooked and fermented seafood such as drunken crab is linked to a high risk of Vibrio parahaemolyticus infection (Chen et al. 2026). The patent method holds packed crab at about 70 °C for 20 minutes; that is the patent's own claim, not a published test against the fluke. Irradiation with cold storage at 0–5 °C was tested to extend shelf life (Chen et al. 2001).
Hazards the sources name: Paragonimus lung flukes, from eating pickled or raw freshwater crab such as drunk crab; Vibrio parahaemolyticus, a high risk where seafood such as drunken crab is eaten raw.
Every number is labelled with how it is known. How this atlas is made
Sheng Y. and colleagues of a Dongying company (Shandong) published a factory method for drunken crab as Chinese patent CN101596004A in 2009. A 2001 study found that the crab's shelf life was only 3 months and tested irradiation with cold storage to extend it. Surveillance in Shengsi County (Zhoushan, Zhejiang) over 2019–2024 linked raw, lightly cooked and fermented seafood such as drunken crab to Vibrio parahaemolyticus infection.
