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The purity of sesame oil lies in the mellow aroma that greets the throat. Wang Jin-chang, once a banquet chef, spent his life holding fast to a single conviction: “I want a sesame oil that seasons food without scorching heat.” So he founded an oil mill and has stayed the course ever since. Beyond the full-bodied, authentic sesame oil, the “Per Sauce” line is another treasure not to be missed. Shun Cheng Oil Mill began in the 1940s, an old sesame-oil workshop started by a banquet chef. Founder Wang Jin-chang, originally the head chef in Tuku, Yunlin, was so exacting about flavor that he set out to craft his own oil—carefully selecting raw seeds, mastering roast and fire, timing every steam. Once the public gave its approval, the chef devoted himself wholly to sesame oil, trusting that steady, wholehearted work must succeed; thus he named the mill “Shun Cheng” (Smooth Success). In recent years, while keeping the traditional cold-press method, the mill has kept innovating: spice oils, popsicles, sesame paste, grain powders, peanut candy—proof that an old shop can still move with the times.