From May 1st, you will have the opportunity to eat authentic table-top beef noodles and three cups of chicken on Air China's cross-strait routes! On the afternoon of April 30, Air China, China Foods Airspace and Evergreen Airspace co-hosted a "New Era, New Experience, Taste of the Air, Fly With You" conference on Taiwan's new cross-strait flight boarding meal launch conference. More than 150 representatives from the travel industry, high-end travelers and corporate customers from Taiwan participated in the press conference.
At the press conference, Cai Mingfang, general manager of Evergreen Air Kitchen, and An Longqi, general manager of Huashan Air Kitchen respectively led the participation and sent the best chefs to show the dishes carefully prepared by the two air kitchens. Hu Jian, General Manager of Air China Taiwan Branch, introduced that Air China ’s in-flight meal upgrade plan will not only introduce more Taiwanese cuisine in the routes that provide hot meals for dinner in Taipei-Beijing, Chengdu, Chongqing, Tianjin, but also On the short-haul routes such as Taipei-Shanghai, Hangzhou and Wenzhou, more abundant and richer dim sum meals will be provided. As for the choice of dishes, especially in the business class, "desktop beef noodles" have been added. At today's press conference, the two empty chefs showed "dry beef noodles" and "braised beef noodle soup", providing passengers with The variety of choices also shows the special intentions of the two empty chefs. In terms of hot meals in economy class, the public will also have the opportunity to taste the popular table-style dishes such as "carbon grilled chicken leg rice" and "shrimp roll dried meat rice". In addition, in the dessert section, Air China has specially selected Taiwanese special desserts such as "mango cheese cake", pineapple cakes, and old Yang cube cakes for you to choose from.
It is reported that Air China ’s in-flight meal upgrade plan will be fully implemented on cross-strait routes from May 1st, and passengers flying on international flights will experience the “air taste” from now on. (Reporter Feng Xuezhi)