Airport catering refers to the catering provided by civil aviation aircraft to passengers during the voyage. The menu of plane catering is determined by the airline, generally provided by the designated catering agency, prepared near the airport and sent directly to the plane. When the plane is stable in the middle of the voyage, the flight attendant will put it on the trolley and distribute it to the passengers.

Different levels of seats, the dishes, quantity and cost of plane meals are different. First class and business class airplane meals try to imitate high-class restaurants in food and dining procedures, but they are always different from real restaurants.

However, airplane meals in economy class are similar to fast food. Distribution efficiency, storage capacity and cost are the main considerations, and the taste of food certainly cannot make passengers have high expectations. 20 14 airplane meals will have national standards, and the shelf life cannot exceed 36 hours.

First class business plane meal:

First class and business class plane meals are more diverse than economy class, and peanuts are the snacks before meals. The first course and the main course are put on a plate like a restaurant, and the flight attendants take turns to serve them. In addition to western food, sushi may also be the first course. Some airlines offer soup, the main course is similar to that in restaurants, such as beef tenderloin, and more exquisite desserts, and coffee or tea is also provided after meals.

Cathay Pacific once served China old fire soup, clay pot rice, ginger juice, milk and other Chinese food in first class and business class.