Written/Compiled and Reported by MOOK Travel Life Net’s Chen Guanxin
During a long flight, enjoying authentic Taiwanese cuisine can undoubtedly create more cherished memories. To offer a richer culinary experience on board, China Airlines has pioneered a collaboration with four renowned Taiwanese chefs—Shih Jian-fa, Chen Zhaolin, Chang Her-jin, and Kuo Hung-che—from February 2013, introducing brand-new Chinese set meals. Whether it's three-cup chicken leg rice, Sirloin meat noodles, pork liver with taro cake, or pumpkin rice noodles, passengers flying economy class on transoceanic routes to North America, Europe, New Zealand, Australia, as well as regional routes to Mainland China and Northeast Asia, will have the chance to savor these homestyle Taiwanese delicacies crafted by the four master chefs.
In February 2013, China Airlines will launch new Chinese set meals, allowing passengers to enjoy authentic Taiwanese dishes such as three-cup chicken and Sirloin meat noodles at 30,000 feet. (Photo provided by China Airlines)
To promote local Taiwanese ingredients and food culture, China Airlines has collaborated with the four renowned chefs, using local ingredients such as tender ginger from Yilan, pumpkin from Hualien, rice noodles from Hsinchu, mushrooms from Nantou, sweet potatoes from Chiayi, and sakura shrimp from Donggang to create a rich array of in-flight dishes. Combined with the expertise of China Pacific Catering Services (China Foods), they have overcome the challenges of reheating at high altitudes, ensuring that the strong flavors of Taiwan soar at 30,000 feet. This not only satisfies the homesickness of Taiwanese travelers but also gives international passengers the opportunity to taste authentic Taiwanese cuisine.
This time, the four renowned chefs have designed private high-altitude dishes full of homey flavors for China Airlines. These include Shih Jian-fa’s aromatic three-cup chicken leg rice and soft, chewy pork trotter peanut rice; Chen Zhaolin, who introduces Yilan street food to the skies for the first time, offers Sirloin meat noodles and braised pork liver rice, which are rich in flavor yet not greasy; Chang Her-jin uses the familiar “sea-bottom chicken” to create pumpkin rice noodles and highly nutritious autumn fish sweet potato rice; Kuo Hung-che provides Taiwan’s famous pork liver with taro cake, as well as his mother’s signature dish—satay mushroom chicken thigh rice. Each dish is a beloved classic of traditional Taiwanese cuisine.
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