Of course, the primary and tertiary soybean oil is good, and the primary refining degree is relatively high. After degumming, deacidification, decoloration, deodorization and other processes, the oil has light color, light taste, high smoke point and little smoke, and is not easy to solidify at low temperature. The third grade only goes through simple degumming, deacidification and other processes, with dark color, low smoke point, large oil smoke and heavy smell when cooking. The first grade is suitable for cold dishes, because there is no beany smell, and fried food will not "change color", which makes the impression better. The third grade retains the flavor of soybean oil, which people who are used to eating think is a kind of fragrance and suitable for cooking. Both oils have their own advantages, depending on your needs.