BEIJING, Nov. 8, 2013 /CNW/ - Air China has been pressing ahead with its ambitious plan to improve its services on European/US routes and move forward towards its goal of becoming a world first-class carrier, and onboard dining is part of that plan.
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Since 2013, Air China has brought onboard dozens of classic Chinese and Western dishes like crab meat buns, salmon stock and mushroom cream soup, among others. They are served in First Class/Business Class on its European/US routes from Beijing to Frankfurt/Los Angeles/San Francisco, and dishes vary according to seasons. These new culinary creations focus on nutritional balance and are highly recommended by famous food consultants. In addition, catering efficiency has been greatly improved – the catering time is no more than 45 minutes. And all foods are preserved in temperatures of 0-5 degrees Celsius.
Provision of fine wines in First Class/Business Class on international long-range routes has been an essential part of Air China's endeavor to improve its onboard dining experience. French vintage wines of classified growths, selected by Air China's team of wine connoisseurs, have been offered on European/US routes operated with B777-300ER aircraft. Air China aims to build its "Sky Wine Cellar", and vintage wines that have been served onboard already include Chateau Brane Cantenac Margaux Bordeaux, a 2005 vintage red, and Chateau Leoville Poyferre St. Julien Classified Growth, a 2006 vintage red wine, keeping travelers company during their travels. These wines impress with their color and mellow aroma, tickling the nose and treating the taste buds. The pairing of seasonal healthy foods with fine wine accompaniments promises travelers a wonderful journey.
SOURCE: Air China
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