Even though the traditional method is still widely practiced by street vendors, modern factories often use quicker methods to mass produce stinky tofu. Fresh tofu is marinated in prepared brine for only a day or two, especially for fried or boiled cooking purpose.[3] The process only adds odor to the marinated tofu instead of letting it ferment completely.[1] Some less scrupulous stinky tofu factories in China reportedly used rotten kitchen waste, chemical dye and HUMAN FECES to prepare the brine in order to achieve the odor and texture in short period of time.[6]