舌尖上的南航

IN-FLIGHT MEALS

Vegetables, meat, noodles, rice and more are what you can expect to have even at an altitude of 30,000 feet as China Southern’s crew members spare no effort to satisfy the taste buds of our passengers.

有菜有肉，有面有飯，一頓小小的飛機(jī)餐，也能做到應(yīng)有盡有。

Text by Yunshi Wu Translation by Leo Photos by Zeng Jian

Snacks

Usually a small packet of peanuts is offered in economy class.

Meal

An in-f l ight meal usually includes an appetizer or salad, meat (beef or chicken) as the main dish, and rice or noodles. A variety of factors are taken into account when it comes to food selection. For instance, boneless meat is a preferred choice in order to avoid accidents.

Drinks

We serve such beverages as soda, fruit juices, tea and alcoholic drinks. Carbonated drinks, such as Coke and Sprite, can cause gas, which may expand in your belly at high altitudes, so they are not recommended.

The “big bowl” noodles

Hand-pulled noodles prepared in slowcooked ox bone broth, topped with beef brisket and tendon from Inner Mongolia, minced coriander, pepper rings and fried peanuts.

南航大碗面：熬制的牛骨湯配以手工拉面，加上內(nèi)蒙古牛腩、牛筋、芫茜碎、辣椒圈和炸花生米

FIRST AND BUSINESS CLASS CUISINE

頭等艙及公務(wù)艙特色航食

Los Angeles-Guangzhou CZ328/CZ622

廣州—洛杉磯航線特色餐食

Sydney-Guangzhou CZ302/ CZ326/CZ602

廣州—悉尼航線

Prosciutto Wrapped Beef Fillet with Balsamic Jus, Mashed Potatoes, Asparagus Spears and Trussed Cherry Tomatoes風(fēng)干火腿包牛柳佐意大利黑醋汁配土豆泥、青蘆筍、車?yán)迩?/p>

＊Special meals are only offered on selected flights and shall be subject to availability.

＊特色產(chǎn)品僅配備在部分航班，實(shí)際餐食以機(jī)上服務(wù)為準(zhǔn)。

Production base

A minimum of 6 hours is required to prepare infl ight meals, with procedures including materials purchasing, processing, preparing, cooling, packaging, freezing and delivery.

First of all, before entering a production kitchen, all chefs are required to go through multiple disinfection processes until they are “dust-free”. There are strict quality control processes for each step of the food preparation that follows. For instance, all ingredients must be soaked three times for disinfection and the error in the quantity of each meal is accurate down to a gram.

To retain the most nutrients, freshly cooked meals must be chilled as quickly as possible to a required temperature before being packaged and delivered. In the cabin, meals need to be reheated before being served to passengers. It is very important that food is moist and well cooked, so that they won't become too dry or take too long to heat up. When preparing vegetable side dishes, care must be taken to ensure that green vegetables won't change colour after the reheat.

Regular meals

Airline meals are served (or not) according to the length and time of travel. For fl ights of over two hours, a full or light meal will be served at mealtimes. More than one meal may be provided for medium and long-haul fl ights. The common interval between two meals is around fi ve or six hours, given the time difference. Even if it is not meal time locally, food such as cup noodles

might also be available.

Meal reservation First and business class passengers on some China Southern routes are eligible for complimentary meal reservations from our off i cial website. For fl ights departing from domestic airports, the reservation service is open until 24 hours before scheduled departure. For those originating from international cities, it is open till 48 hours before scheduled departure.