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Two Asian delicacies are the subject of a simmering debate pitting merchants who like to store them at room temperature for hours against food safety regulators who worry the practice could allow bacteria to build up. One is a rice cake filled with fatty pork and beans, wrapped in banana leaves and served during the Lunar New Year. Another is a baked pastry consisting of lotus paste and a duck egg yolk. In recent years, the treats have become targets of food inspectors, who have cited merchants for allowing them to sit at room temperature for more than four hours — the amount of time it takes for bacteria growth. But bakers and consumers say the storage method is key to maintaining the texture and moistness of the food...
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