After spreading to central China, the process was improved, and the dish became what would later be known as stinky tofu. Chen Mei-hui, a lecturer in home economics at Chinese Culture University, says that it has long been known that the herders on the border lands fermented dairy products.
文化大學家政系講師陳美慧表示，邊疆遊牧民族以發酵的方法處理乳類製品，由來已久。