On the one hand, airlines don't make them as tasty as restaurants in order to control costs.

On the other hand, the food is provided by the catering company instead of being cooked on the plane, and it is reheated on the plane after it is made.

Three, improving the quality of the meals will lead to higher airplane fares, less willingness of passengers to pay, and may eventually lead to fewer people flying.

Fourth, airline meals are generally about nutritional preparation, and with radish and eggplant and peanuts mixed in, it certainly won't taste good anymore.

Note: The airplane meal is the civil aviation aircraft in the flight supply to the passengers of the catering. The plane food dishes are ordered by the airline, generally by the designated supply of aircraft food supply institutions, in the airport near the production, and directly transported to the aircraft, in the middle of the voyage when the aircraft stabilized by the flight attendants on the cart distributed to passengers. Airline meals for different classes of passengers are different in terms of cuisine, portion size and cost. First and Business Class meals are modeled after fine dining restaurants in terms of food and meal preparation, but are always different from a real restaurant. Economy class airplane meals are more similar to fast food, with distribution efficiency, storage volume and cost as the main considerations, and the taste of the food, of course, can hardly meet the high expectations of passengers. Airplane meals in 2014 will have national standards, shelf life can not exceed 36 hours.