Why restaurants adopt robotic chefs: efficiency and cost savings

In bustling kitchens across China, steam rises and pans fly, yet no one breaks a sweat. The chef is made of steel. Across the country, robotic cooks are quietly transforming how we eat. They are fast, consistent, and never need a break. But as algorithms take over the wok, the future of the human touch in cooking hangs in the balance. The subtle intuition of a seasoned chef and the warm connection between cook and eater are now what's on the line. / The down dilemma: decoding price, quality, and standards in winter wear (17:31). On the show: Niu Honglin, Steve & Ding Heng