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July 14, 2025 5 mins
在悉尼的一家餐厅里,厨师把用鹌鹑细胞培养出来的培育肉,与黄油混合制作成面包抹酱之后端上餐桌。有人说它环保、无害,还能缓解未来的粮食危机;也有人质疑它能否取代传统肉类,甚至担忧这会威胁农场、农民和饮食文化。科技与舌尖的碰撞背后,这究竟是行业革命,还是一场被过度包装的商业噱头?点击 ▶ 收听完整报道。
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