Discussion keeps the world turning.
You're listening to Round Table, I'm Niu Honglin, joined by Steve and Ding Heng.
In a bustling kitchen in Beijing, steam rises, pans and pots fly, but no one is breaking a sweat.
That's because the chef is made of steel.
Across China, robotic cooks are quietly transforming how we eat.
They are fast, consistent, and never need a cigarette break.
But as algorithms take over the walk, new questions sizzle beneath the surface.
What happens to the human touch in cooking?
That pinch of intuition?
That sense of warmth?
That connection between the cook and the eater?
And Roundtable invites you to find out all about down jacket in the beginning of this winter.
One for 99 yuan, another for 999.
Both claim to keep you warm.
Which one really does?
But now.
Robotic chefs are flipping, frying, and sauteing their way across China's kitchens.
And they never complain about long hours or bad tips.
But if machines start making our favorite dishes faster and cheaper,
will we still crave the chaos and charm of a human chef?