TAIPEI, Taiwan -- China Airlines and China Pacific Catering Services held a press conference together yesterday to launch the new economy class sky menus for all lines, which feature not only authentic Taiwanese cuisine but also fresh local ingredients.



Steve C. Yang (楊辰), senior vice president of China Airlines, said that China Airlines has been cooperating with four local chefs to bring local cuisine to the air and launched the new menu for customers of economy class last year. Due to the efforts of every chef, the satisfaction rate of economy-class passengers rose 5 percent compared to previous polls. Therefore, China Airlines decided to continue the cooperation and designed several new menus for 2014.

From April 1 this year, there will be more authentic Taiwanese sky meals on all lines of China Airlines prepared by eight famous local Taiwanese chefs, said Yang.

Janice Lai (賴瑟珍), chairwoman of China Pacific Catering Services, pointed out that the core value of China Airlines is to value every customer. In addition, the company also aims to present local culture to international visitors.

“It is how we started the project to launch new menus,” Lai said.

According to Chiou Ching-tze (邱清澤), one of the chefs who collaborated with China Airlines, said it is a challenge to make a sky meal since the meal needs to be suitable for high altitude environments. In addition, it is also important to design a menu that can be easily reheated.

“We tried several times before launching the final menu for China Airlines,” said Chiou.

In addition, China Airlines also altered the dessert from pineapple cake to a famous delicacy from Chiayi — square cookies. The square cookies on China Airlines are a limited edition that are only provided on China Airlines and made from the image of Alishan, a well-known tourist attraction in the Chiayi area.


中華航空2013年邀請台灣四大名廚「阿發師」施建發、「水蛙師」張和錦、陳兆麟、郭宏徹把台灣美食端上高空,包括三杯雞飯、金瓜米粉等,結果該年度全線經濟艙滿意度提升5%!今年華航趁勝追擊,續邀薪傳的新生代名廚青青餐廳陳肇豐、金都餐廳劉恆宏、台南阿霞飯店吳健豪及宜蘭麟手創料理邱清澤,4月1日起共八大名廚為經濟艙精心設計餐點,將最具台灣特色的美食佳餚推上世界舞台!

華膳空廚董事長賴瑟珍表示,華航以客為尊,機上美食採用台灣各地食材打造特色美饌,希望透過華航的平台,把台灣美食推廣到國際,除了發揮「總鋪師」的美食精神之外,也希望發掘鳳梨酥之外的地方好味道,華航與嘉義市名產「老楊方塊酥」合作,推出機上限定版甜點。

2014年為華航經濟艙特別規劃高空私房菜的四位薪傳名廚,分別來自台灣的北、中、南、東。北部由青青餐廳主廚陳肇豐師傅端出「豆醬鯛魚燒」與「蔥爆燜雞飯」,鯛魚以甜酒醃漬白豆醬調味,烹煮出鮮甜口感;燜雞飯使用宜蘭三星蔥、台東鹿野軟嫩土雞腿肉加上鴻喜菇拌炒,可口又入味。中部請到南投埔里金都餐廳廚藝總監劉恆宏師傅設計,創新以南投在地特色野薑花入菜製作「野薑花米粉炒」,並將邵族風味的刺蔥,結合豆豉、辣椒、筍絲與雞蛋,展現香氣獨特的「刺蔥四丁炒飯」。

南部邀請到台南阿霞飯店行政主廚兼總經理吳健豪師傅特製「肉燥米粉」,將川燙熟的白米粉,淋上有特殊香氣的紅蔥頭肉燥,還有以台南粉腸風味的天然紅糟先醃後炸的「紅糟肉排飯」。東部由宜蘭麟手創料理行政主廚邱清澤師傅上菜,融合客家香醇鹹菜與肉絲推出的「鹹菜肉絲飯」,及五花肉加上味道香濃甘甜的乾蔭豉一同入鍋的「豆豉五花肉飯」。

同時, 2013年四大名廚施建發、陳兆麟、張和錦及郭宏徹設計的「三杯雞腿飯」、「西魯肉麵」、「金瓜米粉」與「沙茶香菇里肌肉飯」,佳評如潮,四道招牌料理將延續供應,讓華航全航線經濟艙旅客享受到最幸福的台灣美味。

此外,即日起搭乘華航大陸線航班經濟艙的旅客,都可享用到老楊方塊酥特別為華航製作的限定版甜點。華航限定版方塊酥依「123 到台灣 台灣有座阿里山」意象發想,將甜鹹香口感搭配白巧克力,變化成阿里山最具代表性的日出、雲海、神木等風景,讓旅客食用時兼可領略阿里山美麗的風景。

source:
http://n.yam.com/liontravel/travel/20140227/20140228137116.html
http://www.chinapost.com.tw/business/company-focus/2014/02/28/401693/China-Airlines.htm