Traditional ancient physical pressing techniques are used, where oilseeds are stir-fried at high temperature and then pressed to separate the oil directly from the seeds. The resulting soybean cake is exported to Europe, America, and other countries. The pressed soybean oil retains the classic original aroma of soybeans. The simple physical pressing process better preserves nutrients such as sterols, vitamin A, and vitamin E in the oil, with a richer color, aroma, and taste. It is a pure green food produced by combining modern and traditional techniques, reviving the natural flavor—the soybean oil aroma of childhood!