First/Business Class
Foods
Enjoy great foods high up in the air
For Forbidden Pavilion First Class and Capital Pavilion Business Class, Air China provides food reservation services on long-haul international flights. Please your taste buds in your long journey.
Reservation for onboard meals has to be made no later than 16:00 on the day before the flight day.
Helpful tips
Each passenger can reserve only one helping for each meal. If you want to change your reservation, please cancel your original reservation and make another reservation.
Menu
- Seafood
- Beef
- Pork
- Chicken
- Duck
- Vegetables
- Noodles Soup
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Sichuan Kongpao Shrimps：
Prepared with fresh sea shrimps and Kongpao sauce. A bit spicy. Sea shrimps are rich in protein, fat, Vitamin A, Vitamin B1, Vitamin B2, nicotinic acids, calcium, phosphorus and iron.
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Garlic-Flavored Deep Sea Cod
Deep sea cod is first pickled with flavorings and then baked. The cod flesh is slippery and tender and packed with garlic aroma. Rich in protein and trace elements like including magnesium.
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Stir-fried River Shrimps and Fresh Broad Beans
Prepared with fresh river shrimps and fresh broad beans. Shrimps are are crisp and aromatic. Tasteful and salty. Shrimps are rich in protein and low in fat. Broad beans are rich in Vitamin B.
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Panga Fish Balls Stir-Fried in Red Sauce
Fresh panga fish balls and red sauce are stir-fried together. The fish flesh is tender and tasteful, and the mixture of fish and sauce is richly aromatic. Panga fish is rich in proten, minerals and fat-soluble vitamins.
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Mongolian Fried Barbecue:
Fresh beef is first covered with starch and then grilled and stir-fried. The beef is aromatic, tender and a bit spicy. The beef is rich in protein and its amino acids help improve immunity.
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Korean Style Grilled Beef:
High quality fresh beef is first marinated and then fried, The beef is slippery, tender and a bit sweet and spicy.
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Wuxi Pork Ribs Braised with Ancient Techniques：
Fresh pork spare ribs are first marinated and fried, and then braised in the distinctive Wuxi Sauce. Prepared with ancient techniques, the dish is aromatic and tastes a bit sweet and sour.
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Cantonese Style Pork Stewed with Preserved Vegetable (Mei Cai Kou Rou):
Fresh marbled pork without skin is stewed with a traditional preserved vegetable known in China as Mei Cai. The dish tastes salty, fresh, aromatic and a bit sweet, and has a red gloss. The dark pork and vegetables are in thick tangy juice. Though the pork is fatty, it is not cloying.
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Terriyaki Chicken：
Chicken legs are first marinated and fried and then baked with the distinctive Terriyaki sauce. It tastes fresh, sweet, aromatic and salty and has a bright color. Teriyaki is a Japanese cooking technique.
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Chicken Prepared with Secret Recipe Passed Down from Ancestors：
Chicken legs are first fried and then braised in a stock that is prepared with a secret recipe passed down from ancestors. The dish is tangy, aromatic, salty and a bit sweet. The stock is rich in a variety of amino acids.
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Fugui Chicken:
Chicken only 6-7 months old is first marinated and fried and then braised in a specially prepared stock. The dish tastes slippery, tender, salty and a bit sweet. It is rich in phospholipids that human body needs.
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Duck Prepared with Red Sauce (Jin Pai Jiang Ya)：
High-quality fresh duck breast with skin is first marinated and fried and then baked with thick red sauce. The duck tastes salty, fresh, fragrant and tangy. Duck is nutritious, suitable for summer and autumn consumption.
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Beijing-Flavored Duck Sautéed with Red Sauce：
The flesh of famous Beijing Duck is stir-fried with white spring onions and distinctive Beijing sweet red paste. Tender, fresh, aromatic and nutritious.
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Luo Han Shang Su:
Fresh mushrooms and seasonal vegetables are stir-fried with quality oyster oil. This famous, eye-pleasing traditional vegetarian dish of Shanghai tastes fresh, aromatic, salty and a bit sweet.
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Braised Abalone Mushrooms：
Fresh abalone mushrooms (Pleurotus) are braised in a specially prepared stock. The dish tastes aromatic, salty and fresh. Abalone mushroom is a very much prized species, much more nutritious than other varieties of fungi.
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Braized Tofu：
Fresh tough tofu is first fried and then braised in a specially made stock. It tastes aromatic, salty and a bit sweet. Tofu, known in China as "vegetable meat", is highly nutritious.
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Wonton and Noodles Soup：
Noodles and wonton in a tangy thick chicken stock taste salty, fresh and aromatic. The noodles are chewy. A dish best for all ages.
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Dragon King Seafood Noodles：
Noodles, shrimps, scallops and fresh mushrooms are cooked in specially prepared chicken stock. Seafood-flavored. Good for stomach.
On the following flights we provide meal reservation service
| Flights that offer First Class/Business Class meals |
| Flight numbers |
Routes |
Number of meals |
| CA981 |
Beijing-New York |
2 |
| CA983,987 |
Beijing-Los Angeles |
1 |
| CA985 |
Beijing-San Francisco |
1 |
| CA991 |
Beijing-Vancouver |
1 |
| CA931 |
Beijing-Frankfurt |
2 |
| CA961 |
Beijing-Munich |
2 |
| CA933 |
Beijing-Paris |
2 |
| CA937 |
Beijing-London |
2 |
| CA939 |
Beijing-Rome |
2 |
| CA907 |
Beijing-Madrid |
1 |
