Upgraded in-flight dining offerings are now available on Air China flights to the US and Europe.
The airline has introduced a number of classic Chinese and Western dishes such as crab meat buns, salmon stock and mushroom cream soup in its First Class/Business Class cabins on its flights from Beijing to Frankfurt, Los Angeles and San Francisco.
The airline also improved its catering procedures and the catering times are now limited to a maximum of 45 minutes.
Air China introduced premium wines in First Class/Business Class cabins on international long-haul flights. It offers French vintage wines of classified growths, selected by a team of the airline’s wine connoisseurs, on European/US routes operated by B777-300ER aircraft.
The airline is aiming at building an in-flight “Sky Wine Cellar,” and vintage wines served on-board include Chateau Brane Cantenac Margaux Bordeaux (a 2005 vintage red) and Chateau Leoville Poyferre St. Julien Classified Growth (a 2006 vintage red wine).