Cold pressing refers to the method where the oilseeds are not roasted in a wok before being pressed into oil by an oil extractor. Cold-pressed oil retains 100% of its nutritional components, has a good color, produces minimal smoke, does not foam, and does not leave residues in the pot. Cold-pressed oil also has the following advantages: soy oil produced through low-temperature cold pressing at 60°C and refined filtration ensures that all various nutrients in the soybeans are not destroyed, with unsaturated fatty acid content reaching as high as 43%, while effectively eliminating residual harmful substances such as acids, alkalis, heavy metals, and cholesterol. This results in oil with a natural and fragrant aroma, retaining its authentic taste. During production, the oil is extracted from the raw materials through great physical mechanical pressure without high temperatures and without adding any chemicals. The raw materials are selected non-GMO soybeans from Northeast China and employ currently leading cold pressing technology, ensuring no chemical residues and very little smoke.