https://j.people.com.cn/n3/2026/0922/c95952-20502607.html

At China’s first Space Medicine and Engineering Conference held in Tianjin on September 19 and 20, 2026, it was revealed that the support capabilities of the Space Station’s “space kitchen” were comprehensively improved through new equipment, including a “space water dispenser,” “space microwave,” and “space oven.” This enables crew members staying in space to enjoy piping-hot meals within 20 minutes.

According to experts, the variety of space food has expanded to nearly 200 types, and the menu rotation cycle has been extended to 10 days. By overcoming numerous technical challenges—such as the engineering of conventional foods, high-efficiency probiotic encapsulation and staged freeze-drying, and ensuring the supply of fresh fruits and vegetables—capabilities have been established for in-orbit baking (of fresh vegetables, nuts, cakes, meat, etc.) and the fermentation and production of yogurt in orbit. These advancements have significantly improved the dining experience and nutritional intake of the astronauts.