Not dancing or boxing — Chen Zhen and his robots dive into the kitchen to fry chicken pieces

Robots leave the stage for the stove

Xiangke Intelligent (享刻智能), led by serial entrepreneur Chen Zhen (陈震), is betting that the quickest path to commercialized embodied intelligence lies not in humanoid dancing or ring‑side sparring, but in frying chicken. The startup, founded in 2023, has focused on restaurant and hotel kitchens as repeatable, standardized spaces where robotic hardware and AI can generate immediate operational value — speed, consistency and lower labor costs. It has been reported that Xiangke closed a RMB 150 million A round led by Ninebot (九号公司) and has raised nearly RMB 300 million in total.

From lab demos to fryer lines

Xiangke says its multi‑task robot system LAVA — built around four capabilities the company names as arm manipulation, full‑scene mobility, bionic dexterous hands and an “intelligent brain” — is already operating at scale. Reportedly the firm has initiated hundred‑unit overseas deployments and completed nearly 20,000 fried‑chicken and chicken‑piece orders. Chen frames high‑temperature frying as an ideal first module: a compact, repeatable work cell with defined dimensions and predictable motions, making return on investment measurable and fast. The target payback window for a first deployment: 8–12 months, replacing roughly 1–1.5 full‑time roles per unit and achieving human‑equivalent throughput with two to three robots.

Market, rivals and regulation

Xiangke positions itself against both startups and established appliance makers by moving fast on productization and workflow integration. It has reportedly signed thousands of domestic hotel and restaurant customers and claims overseas revenue is about 30% of the total, with plans to grow that share above 50% in 2–3 years. The broader picture matters: China’s chain hotels (about 350,000) and chain restaurants (about 200,000) represent what Xiangke calls a multi‑trillion‑yuan upgrade opportunity. But geopolitics loom — export controls and trade frictions could complicate overseas expansion — and it has been reported that local regulators in Beijing have already begun drafting specific food‑safety guidance for learning robots, including 18 supervisory requirements tied to autonomous task planning.

Two hurdles before robots enter every kitchen

Chen is candid about the remaining barriers: hardware costs must fall toward the low‑thousand‑RMB range to enable mass household adoption, and robots must deliver demonstrable “emotional” and service value in messy real kitchens, not just repeatable motions in labs. Can frying achieve the elusive “smoke‑and‑flavor” authenticity? Xiangke argues yes — by using higher‑power heating and precise control to recreate Maillard and searing reactions at scale — and by prioritizing food‑grade materials and hygienic, seamless designs to meet safety standards. Whether diners notice the difference or simply enjoy cheaper, more consistent fried chicken will be the test that determines if embodied robotics truly moves from novelty to the backbone of service work.