I’m sure there’s other kinds but the most common Chinese sausage found in the States is cured and has a decent amount of sugar, which is probably a big contributor to it’s stability. It’s nice to have around the house, since it holds forever and can be used in a lot of different ways. It’s great as a breakfast meat. You can steam it with rice to reconstitute it. I like it in pan fried noodles or the sausage rolls from the Chinese bakery. It’s even served well in non-traditional roles like spaghetti carbonara. Grab some next time you’re at the Asian grocer.