it or not: In-flight meals can be delicious, too!
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By Josie Wu Translated by Cara Steenstra,
Li-fan Chen, Irene Chiang
In the past, in-flight meals were not generally
something that passengers looked forward to. However, all
that has started to change, as many airlines are striving
to bring great food onto their aircraft in order to provide
passengers with a satisfactory dining experience, especially
during long-distance flights.
Based in Hong Kong, commonly known as a "cuisine
paradise", Cathay Pacific Airways frequently receives
praise for its in-flight dining. In particular, from October
1, 2000 its "Best Chinese Food in the Air" campaign
presented passengers with Hong Kong's finest dishes, including
the "Big Bowl Feast", a famed dish from the Yung
Kee Restaurant; Prawns with Snow Fungus and Chrysanthemum
in a Clear Broth; Lamb Chop with Leeks in Gravy; and Steamed
Prawns with Egg White Sauce from the Peninsula Hotel's Spring
Moon Chinese Restaurant. In addition, there are a variety
of delicious dishes from famous Hong Kong restaurants, including
northern Chinese cuisine--like General Tso Style Wok Fried
Chicken, Deep-fried Fish Fillet with Pinenuts in Sweet and
Sour Sauce, and Sichuan Tea-Smoked Duck; Guangdong cuisine--like
Honey Pork, Chicken with Garlic Flavor, Fried Minced "Drunken"
Shrimps. These choices fulfill passengers' appetites as they
fly thousands of feet above the surface of the earth. However,
Cathay Pacific's food service goes even further by equipping
the first-class section with electric rice cookers, toasters
and pans, so that passengers can enjoy steamed rice, toast
and fried eggs at all times. There are also more than 70 kinds
of wine for first-class passengers to choose from.