Cathay Dragon’s New Menu: Indulge in Creative Hong Kong-Style Crabmeat and Clay Pot Rice Mid-Air

▲Cathay Dragon has created two crabmeat dishes using seasonal ingredients, such as crabmeat with red date and shiitake black pork patty. (Photo/Cathay Dragon, the same applies below)

Reporter Chen Ruizhong / Comprehensive Report

Cathay Dragon announced that it will offer in-flight dishes such as crabmeat and clay pot rice suitable for the autumn and winter season, along with three new signature beverages.

For this launch, Cathay Dragon has designed two crabmeat dishes: protein-soybean milk crabapple seafood steak with crabmeat and crabmeat with red date and shiitake black pork patty. By combining ingredients like soybean milk and red dates with crabmeat, these dishes are rich in vitamins, protein, and minerals. They will be available in first class on flights from Hong Kong to Beijing and Shanghai from now until December 15.

Additionally, Cathay Dragon has crafted two creative clay pot rice dishes using seafood such as lobster and grouper: golden and silver garlic lobster and tender chicken clay pot rice, and grouper scallop shrimp ball clay pot rice. These will be alternately served in first class and business class during specific periods. Passengers who prefer traditional Hong Kong flavors can also opt for waxed sausage, dried shrimp, porcini mushroom, and chicken ball clay pot rice.

▲Cathay Dragon has also introduced a variety of signature beverages for passengers to choose from.

Cathay Dragon stated that in addition to the new meal menu, it has also launched three signature beverages—Fangsheng Rose, Journey of Passion, and Midsummer Dream—hoping to bring passengers a refreshing experience.