这两年，预制菜的兴起不断挑弄着食客们敏感的神经。一方面，它以标准化、高效率迅速渗透市场；另一方面，却也让“锅气”成为稀缺，“现炒”变作奢求。于是，越来越多的餐厅开始把“零预制、全现炒”写进招牌。在这样的背景下，炒菜机器人被推到了一个微妙而有利的位置：它的操作流程是完全公开的现炒——食材、酱料当场组合，经历真实的物理翻炒与高温。在精准的程序控制下，完美契合了当前市场对“新鲜”与“锅气”的执念，只不过...
Source Link这两年，预制菜的兴起不断挑弄着食客们敏感的神经。一方面，它以标准化、高效率迅速渗透市场；另一方面，却也让“锅气”成为稀缺，“现炒”变作奢求。于是，越来越多的餐厅开始把“零预制、全现炒”写进招牌。在这样的背景下，炒菜机器人被推到了一个微妙而有利的位置：它的操作流程是完全公开的现炒——食材、酱料当场组合，经历真实的物理翻炒与高温。在精准的程序控制下，完美契合了当前市场对“新鲜”与“锅气”的执念，只不过...
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