Celebrating Lunar New Year in the Air: Buddha Jumps Over the Wall & Cuttlefish Roe Served on Flights

▲ “Pumpkin Sago Pudding” is a new in-flight meal dish. (Photo / Reporter Hsiao Wan-ning)

Reported by Hsiao Wan-ning / Taipei
In 2014, China Airlines and The Ambassador Hotel collaborated for the second time, incorporating several classic Lunar New Year dishes into their in-flight meals. Dishes such as “Black Diamond Clay Pot Buddha Jumps Over the Wall,” “Sea-Braised Dry-Fried Shrimp Balls,” and “Cuttlefish Roe Egg Rolls,” all rich in festive flavors, were offered to first-class passengers on all China Airlines routes from noon on January 30 (Lunar New Year’s Eve) to noon on February 1 (the second day of the Lunar New Year). Starting April 1, these dishes will become officially available in business and first class on selected routes to mainland China, Japan, and more.

▲ “Black Diamond Clay Pot Buddha Jumps Over the Wall” with its amber-colored broth. (Photo / Reporter Hsiao Wan-ning)

Among the most impressive dishes is undoubtedly the “Black Diamond Clay Pot Buddha Jumps Over the Wall.” Its ingredients include black garlic, free-range chicken, and dried scallops. After being simmered together for an extended period, the broth takes on an amber hue and boasts a deliciously sweet and savory flavor. The chicken is tender and smooth, and the highlight is the use of black garlic, which differs from regular garlic with its milder taste.

Lin Chien-long, Executive Chef at The Ambassador Hotel, said: “The so-called black garlic refers to fresh garlic that has been marinated with certain spices, resulting in a darker color and a less pungent flavor compared to regular garlic. When added, it enhances the depth of the broth without introducing too much sharpness, making the taste smoother while still retaining the aroma of garlic. However, since in-flight meals are usually pre-cooked and then reheated, many original flavors can be lost during the heating process. But for this menu, special adjustments have been made, ensuring that even after reheating, about 90% of the original flavor remains. Additionally, there is a special dessert called ‘Pumpkin Sago Pudding.’ It uses small pumpkins imported from Japan as serving vessels. The flesh of the pumpkin is scooped out, steamed, and then mixed with sago and powdered milk. This mixture is stirred evenly, filled back into the pumpkin shell, and then baked in the oven. It’s a healthy and delicious dish.”

▲ Second collaboration between China Airlines and The Ambassador Hotel on in-flight meals. From left to right starting from the second person: Lin Hsing-kuo, Chief Operating Officer of The Ambassador Hotel; Lin Chien-long, Executive Chef; Huang Chia-fu, Chef of China Airlines Catering; and Yang Chen, Senior Vice President of China Airlines. (Photo / Reporter Hsiao Wan-ning)