Talk:Stinky tofu

Wiki Education Foundation-supported course assignment

This article was the subject of a Wiki Education Foundation-supported course assignment, between 26 May 2020 and 3 July 2020. Further details are available on the course page. Student editor(s): Yifeng Li.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 10:14, 17 January 2022 (UTC)

Use of passive voice in article

I just added the original research tag due to this paragraph:

"From a distance, the odor of stinky tofu is said to resemble that of sewage or a garbage dump, even by its enthusiasts. In spite of stinky tofu's smell, the flavor is surprisingly mild. Some have compared it to the taste of blue cheese. It is said the more it smells, the better it tastes."

Please rewrite this in a non-passive voice. Talking from the third person like that without citing references (Who claims that the odor of stinky tofu resembles a garbage dump?) is generally frowned upon in Wikipedia. 71.177.5.112 05:57, 27 February 2007 (UTC)

Professor Amy Kilvington is an expert in tofu and she is fairly well known in the North of England. She is renowned for her expertise in the preparation on tofu dishes. She is also a model. —Preceding unsigned comment added by 178.78.84.82 (talk) 23:41, 19 January 2011 (UTC)

The issue is not a passive-active voice one. There are valid uses of the passive voice; as it stands this (the first sentence) is one. Without attribution the passive is correct. The issue is this lack of attribution. Yes, we should say who says this. If we do so, perhaps the active voice would make better sense. JIMp _talk·cont 02:09, 3 October 2012 (UTC)

Not sure what the Amy Kilvington thing was about, as that seems to have since been removed from the article. In any case, the article was still lacking any citation for the smelly feet comparison, so I've just added one from an article by an L.A. Times restaurant critic. --Dan Harkless (talk) 01:15, 15 September 2018 (UTC)

Similar dish in Okinawa, Japan

I've just found out there is a similar dish available in Okinawa.

In Japanese it's called "Tōfu-yō" and can be written various ways: "豆腐よう", "豆腐餻", "唐芙蓉", "とうふよう". In WWWJDIC it is described as "Okinawan-style fermented tofu".

It does not yet have an article of its own in the English Wikipedia but it does in the Japanese Wikipedia: ja:豆腐よう. It is briefly mentioned in the general English Wikipedia article on tofu: Tofu#Fermented — Hippietrail (talk) 15:22, 10 March 2014 (UTC)

Original research

I've removed a bunch of WP:OR from this article that seems to have been written after personal experience. Instead of tag-bomb the article, I've removed it. Per WP:BURDEN, please don't restore it without citing WP:RS to support the claims. Toddst1 (talk) 00:54, 12 November 2019 (UTC)

Pug?

Hello. Someone’s gone absolutely insane on this page adding “mopsz tofu” to just about everything, suggesting that stinky tofu is Hungarian, and adding references to pugs (the dogs). This needs to revert back to before these changes were made, as the information is now all incorrect, including the language references and methods of production. Please help this entry! Thank you. 2400:4050:2DE0:1800:5517:C011:76F6:61CA (talk) 23:11, 13 March 2022 (UTC)

Cheese has a "fixed formula"?

Page says: "Unlike cheese, stinky tofu fermentation does not have a fixed formula for starter bacteria; wide regional and individual variations exist in manufacturing and preparation."

I thought cheese has hundreds of regional variations? If not, then it would be great to link to this fixed formula, or provide a citation. - AnnanFay (talk) 09:42, 4 October 2024 (UTC)