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HOME >KAOHSIUNG&PINGTUNG> DINING >

KAOHSIUNG DINING FEATURE

FYI SOUTH Magazine, November 2005.

Believe it or not: In-flight meals can be delicious, too!
China Airlines

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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.

China Airlines (CAL) has worked hard at improving their cabin services, as well as renewing their equipment and facilities. In addition, they have been creative with their in-flight meals, introducing different types of food according to the flight routes, times and seasons. They even provide an online meal ordering service to satisfy customers' needs. China Pacific Catering Services has been working with Shin Yeh Company to introduce Taiwanese cuisine on CAL flights. There is also cooperation with the Council of Agriculture to provide "mango meals" on Tokyo flights. CAL continues to create new in-flight meals and their most recent introduction is Hakka cuisine, available until the end of the year. Passengers flying across the Pacific on flights originating from Taipei have a chance to taste traditional Hakka cuisine, including dishes prepared from ingredients such as dried plums, fermented bean paste, cod and lotus seeds. Hakka-style mochi glutionous rice cakes are wrapped around fried pickled vegetables for an interesting combination of sweet and salty flavors. Try it with some Grass Jelly and Tofu Pudding for a full reflection of Hakka cuisine's tastiness and non-greasiness. With every change of menu, CAL showcases yet more of Taiwan's rich cuisine to the world

 

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