China Airlines unveils new in-flight meals: “Taiwanese Gastronomic Feast” by Jun Pin
Last updated 2026-09-24 — In-flight meals have always been one of the most anticipated parts of any journey for passengers. China Airlines will introduce the “Cloud Banquet – Taiwanese Gastronomic Feast” in-flight meal on routes between Taiwan and Mainland China, as well as Southeast Asia, in collaboration with Jun Pin Hotel. The menu is curated by Chef Tang Wenjun from Yunlan Sightseeing Group...
In-flight meals have always been one of the most anticipated parts of any journey for passengers. China Airlines will introduce the “Cloud Banquet – Taiwanese Gastronomic Feast” in-flight meal on routes between Taiwan and Mainland China, as well as Southeast Asia, in collaboration with Jun Pin Hotel. The menu is planned and designed by Chef Tang Wenjun from Yunlan Sightseeing Group, featuring multiple classic dishes that represent the culinary characteristics of various regions across Taiwan, allowing more travelers to enjoy the flavors of Taiwan.
Curry cream chicken q rice. (Photo provided by China Airlines)
Five specially curated meals use the freshest local Taiwanese ingredients, such as Taiwan’s famous tea, coffee, and pickled plums, all incorporated into the dishes. For instance, the “Coffee & Tea Meal” features Black Ruby oolong tea from Yuchi Township in Nantou and coffee from Gukeng Township in Yunlin, paired with high-quality ingredients like cod and Matsusaka pork, creating Taiwanese-inspired dishes distinct from the ordinary. The “Pickled Plum Meal” draws inspiration from the green plums of Shuili Township in Nantou, using nutrient-rich “pickled plums,” and pairs them with vegetables, seafood, and white meats, resulting in healthy and non-greasy dishes.
The new in-flight meals will be available on Southeast Asian routes (including Singapore, Bangkok, Kuala Lumpur, and others).
The “Mountain and Japanese Fusion Meal” uses ingredients commonly found in Taiwan’s nine indigenous tribal regions, incorporating native elements prepared with Japanese cooking techniques to preserve the natural flavors of the ingredients—definitely worth trying. The “Soy Sauce Braised Feast” is a widely loved and popular flavor in Taiwanese cuisine, with rich and diverse cooking styles that can be enjoyed in various ways—whether marinated, braised, grilled, stewed, or simmered. The “Taiwan Hokkien Feast” features red yeast rice, offering a subtle aroma reminiscent of fermented tofu wine, paired with sesame oil known for nourishing the liver and lungs—warm, healthful, and richly flavored, echoing the deep and enduring hospitality of Taiwan, the beautiful island.
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China Airlines: http://www.china-airlines.com/ch/index.htm
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