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In page Sausage:
"A Chinese type of sausage has been described, lap cheong (simplified Chinese: 腊肠; traditional Chinese: 臘腸; pinyin: làcháng) from the Northern and Southern dynasties (420–589).[5] The modern type of lap cheong has a comparatively long shelf life,[6] mainly because of a high content of lactobacilli—so high that it is considered sour by many.[citation needed]
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