"Stinky tofu brewed with chemicals has smell but no taste," says Lai Min-nan. "As for stinky salt brine brewed with fish and shrimp, there are more harmful substances created by the disintegration of animal matter, and so the resulting bacteria are more dangerous."
「化學藥劑泡出來的臭豆腐，只有氣味，沒有口味」，賴敏男指出：「至於魚蝦泡製的臭滷水，由於動物腐敗後產生的不良物質較多，其腐敗菌也較危險。」