HONG KONG SAR – Media OutReach Newswire – 28 August 2026 – On August 23, XiangLu Robotics globally debuted three major new products at the 2026 World Robot Conference (WRC): the multimodal cooking AI foundation CookingMuse (Chuqi), the 3K Vision Cooking Robot, and the RoboCook.
From understanding cooking, to sensing and judgment, to embodied execution, the three new products fully present the technological path by which AI enters real kitchens and solves real problems, pushing robots from “demonstrating capabilities” toward “creating real value.”
The three new products respectively represent Xianglu’s latest breakthroughs in cooking AI, intelligent robots, and embodied intelligence.
Among them, CookingMuse (Chuqi) is the world’s first multimodal cooking AI foundation model trained on real kitchen data. It takes AI from “recognizing cooking” one step further to “understanding cooking,” and drives the formation of Xianglu’s continuously evolving closed loop of “robot — data — model — robot.” Equipped with this “cooking brain,” the 3K Vision Cooking Robot captures changes inside the wok in real time through visual perception, allowing the robot for the first time both to “see” and, on that basis, to “judge.”
The RoboCook, pairs a humanoid robot with dedicated cooking robots to complete the full chain from picking and placing ingredients, to cooking, to serving, letting AI not only understand cooking but enter the real world and deliver a complete meal.
Yang Jiancheng, founder and chairman of XiangLu Robotics, said: “Cooking has no standard answer — children need nutrition, the elderly need less salt, and people away from home miss the taste of their mother’s cooking… So we let AI walk into real kitchens: to see every second of change in the ingredients, to see master chefs’ decades of experience, and ultimately to see each person’s needs. We hope to use technology to break through the limits of space, time, social class, and manpower — so that good food knows no north or south, so that the flavors of generations past can be passed down digitally, and so that master-level dishes can reach ordinary households. We hope that one day, no matter where a person is, how old they are, or where they come from, they can more easily get a truly suitable good meal. Because what robots truly need to see has never been just a dish, but every person.”
CookingMuse: The World’s First Cooking AI Foundation Model Trained on Real Kitchen Data
Yang Jiancheng, founder and chairman of XiangLu Robotics, explained that the multimodal cooking AI foundation is the underlying artificial intelligence system Xianglu has built for the kitchens of the future — and the world’s first multimodal cooking AI foundation model trained on real kitchen data.
It fuses vision, cooking-process data, and intelligent decision-making, so that the AI cooking robot no longer merely completes actions according to preset programs but begins to understand what is happening to a dish and, on that basis, judge what should be done next.
This means AI cooking robots are undergoing a capability leap from “automation” to “intelligence.”
In the past, robots relied more on fixed timing, fixed heat levels, fixed ingredient loading, and fixed procedures to complete cooking; but real kitchens have never been standard laboratories — the freshness, moisture content, size, and temperature of ingredients, as well as the state inside the wok, are constantly changing. The truly scarce ability of great chefs is not repeating motions but continuously observing, judging, and adjusting amid change.
What cooking intelligence truly needs to solve is not “how to make movements more precise,” but “when reality changes, whether the machine still knows what to do right now.”
Based on this judgment, Xianglu’s multimodal cooking AI foundation connects multimodal perception, cooking understanding, and dynamic decision-making, so that the robot no longer focuses only on “what dish this is,” but further understands “what state this dish is in right now, why that state has appeared, and what should be done next.”
For example, whether the sugar has caramelized properly, whether the sauce has reduced to the target state, whether the meat has reached the proper doneness — judgments that once relied on chefs’ experience are beginning to be converted into capabilities AI can learn, understand, and execute.
More importantly, Xianglu is turning real kitchens themselves into a space for AI’s continuous learning.
Robots enter real kitchens and generate real cooking data; the data further trains the model; the model’s capabilities then return to the robots and enter more real kitchens for continuous iteration.
The “robot — data — model — robot” closed loop thus formed also means Xianglu’s competitiveness no longer comes from any single piece of hardware alone, but from a cooking intelligence system capable of continuously evolving in the real world.
3K Vision Cooking Robot: For the First Time, an AI cooking Robot Has “Eyes”
The 3K Vision Cooking Robot is the second major product XiangLu Robotics has globally debuted during the WRC, and the world’s first intelligent AI cooking robot to fuse AI vision with the cooking brain — an AI chef that truly understands cooking. It is also the first product equipped with Xianglu’s multimodal cooking AI foundation.
Beyond its intelligent brain, Xianglu’s 3K Vision Cooking Robot is equipped with three 40-megapixel global-shutter industrial cameras, capturing images inside the wok at a high speed of 30 frames per second, with a large AI model trained on data from millions of dishes judging the state of the ingredients in real time. Powered by the world’s first multimodal cooking AI foundation model and newly added visual perception hardware, the AI cooking robot can for the first time both “see” the changes inside the wok and make autonomous decisions accordingly.
With the combined support of “AI vision + cooking brain,” Xianglu’s 3K Vision Cooking Robot can significantly reduce the cooking “failure rate” of complex dishes and help foodservice operators save on ingredient costs.
According to the company, the 3K moves dish quality control from “after the fact” to “during the process,” substantially improving back-of-house efficiency and cost control at branded restaurant locations through a higher degree of “unmanned” operation — the biggest change this product brings to the industry.
Past AI cooking robots executed preset programs; once the size, moisture content, or thawing state of ingredients did not match the default conditions, output quality would vary, and problems were often only discovered once the dish left the wok.
The 3K can dynamically adjust heating power, stir-fry duration, stirring speed, and seasoning quantities at the millisecond level, intervening in real time during the stir-frying process — so that even when ingredients are inconsistent or a tray is misplaced, it can still cook well. At the same time, its AI supervisory capability monitors store-level operational anomalies in real time — from ingredient cutting specifications, thawing state, and actual quantities loaded, to tray position, calibration, and dispensing anomalies — automatically identifying issues, generating reports, and pushing them to operations to help stores standardize operations.
In Xianglu’s product evolution, the 3K Vision Cooking Robot can smoothly complete the three-step leap of “getting eyes, becoming an AI supervisor, and becoming an AI chef.”
This capability received full validation on-site at the launch event. During the WRC exhibition and launch event, on camera, Xianglu’s 3K completed, one after another, two on-site challenges that traditional AI cooking robots could never overcome.
Test One, “The Disappearing Cup of Water”: two 3K robots simultaneously stir-fried the same dish, mapo tofu; mid-cook, an extra 100 grams of water not in the recipe was poured in; the system detected the change in the wok’s state, re-judged the sauce-reduction state, and did not proceed to the next step until the wok’s state returned to target.
Test Two, “The Wok Hei Is Back”: one machine used meat that had not fully thawed while the other used normal ingredients, both cooking chili-pepper stir-fried pork at the same time; the 3K recalculated the cooking plan in real time and closed the gap in heat control.
RoboCook: Where People Are, Hot Meals Follow
If the multimodal cooking AI foundation and the 3K Vision Cooking Robot are “invisible” technologies hidden in restaurant back-of-houses or built into the products themselves, then RoboCook launched this time by XiangLu Robotics, is a new product category that consumers can see and even touch.
Xianglu’s RoboCook is an integrated solution product built around embodied intelligent robots: a mobile, miniature unmanned back-of-house system. It forms an end-to-end unmanned closed loop covering chilled storage of prepped vegetables, fresh cooking, bowl dispensing and serving, oil-fume treatment, and equipment self-cleaning; it supports multiple categories including high-heat Chinese stir-frying, Western pasta, and fried rice — equivalent to a small mobile unmanned restaurant requiring no chef, no exhaust ductwork installation, and no fixed storefront.
RoboCook takes AI for the first time from a single piece of back-of-house equipment to the entire process of commercial operation, with core highlights including genuinely unmanned operation, dual-wok parallel cooking, end-to-end digitization, and mobile deployment.
For foodservice operators, RoboCook end-to-end digital management no longer relies on store managers’ rounds and human experience.
More importantly, its dual-wok parallel cooking and mobile deployment can both absorb demand surges during peak dining hours and achieve mobile, flexible deployment such that “wherever people queue for a meal, a RoboCook can be placed”: at high-traffic event sites such as exhibitions, music festivals, and sports events, it is ready to use the moment it is towed into place; in tech parks, office-building clusters, and university towns, employees can enjoy freshly stir-fried hot meals without leaving the premises; in scenic areas, campsites, and night markets, it is ready to sell wherever it stops.
Compared with existing manned mobile food trucks and automated food vending machines, what RoboCook delivers to foodservice operators is not a single AI cooking robot product, but a complete, mobile back-of-house capability that can rapidly replicate diverse, complex menus.
Notably, in early August this year, Xianglu’s fully automated AI beverage workstation Xianka Fangzhou made its appearance at JD.com’s Seven Fresh Kitchen (Qixian Xiaochu) “24-hour end-to-end robot store,” and an end-to-end intelligent production system entered beverage back-of-houses for the first time; now, RoboCook takes the same end-to-end unmanned capability from beverages to fresh stir-frying, and from fixed stores to more places, creating an entirely new product category — the mobile unmanned foodservice workstation.
From Chinese Kitchens to Global Kitchens, From Understanding a Dish to Seeing Every Person
From the AI brain that understands cooking, to the 3K Vision Cooking Robot that can see and judge, to the RoboCook that can enter the real world and deliver a complete meal — what Xianglu presented at this year’s WRC is not just three new products, but a cooking intelligence system that continuously evolves from understanding, to sensing, to execution.
Currently, Xianglu’s AI cooking robots cover nearly 350 cities in China and more than 20 countries and regions overseas, deployed with 3,000 brands, covering 13,000 stores, serving nearly 600 million customer visits in total; the company’s in-house AI recipe generation system has accumulated nearly one million digital recipes of Chinese cuisine. Entering real kitchens at scale has also enabled Xianglu to gradually form the continuously evolving closed loop of “robot — data — model — robot.”
Yang Jiancheng said: “Robots enter real kitchens and generate data; real data enters the model, and the model begins to understand cooking; new capabilities return to the robots; smarter robots enter more kitchens and generate more, and more valuable, data.”
Based on this continuously evolving cooking intelligence, Xianglu’s products and use cases keep growing. From commercial AI cooking robots, to the 3K and RoboCook, to future home AI cooking robots — what changes are product forms and use cases; what does not change is the underlying cooking intelligence: in restaurants, understanding each brand’s dish-quality standards; in homes, understanding different people’s taste, nutrition, and dietary needs.
At the same time, Xianglu is bringing this capability into real kitchens in more countries and regions. Different ingredients, climates, cooking methods, and dietary habits will also become new variables for AI’s continuous learning. From understanding Chinese kitchens to understanding global kitchens, Xianglu hopes ultimately to build a cooking intelligence capable of continuously learning and understanding global cuisine.
But no matter how many dishes robots can understand or how many kitchens they enter, what technology ultimately faces are still real, individual people.
At the launch event, Xianglu screened the company’s brand vision film “Seeing”: a middle-aged father who spent years away from home studying and starting businesses, years after his mother’s passing, uses AI digital technology to recreate, before his own son, the braised pork belly the boy’s grandmother once made. What the machine has restored is not just a dish, but a family memory that spans time.
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