China Airlines has partnered with four of Taiwan’s most renowned chefs to design a new menu for economy class passengers, which will be available from April 1.
The four chefs are from the northern, central, southern and eastern parts of Taiwan, and each have created dishes famous to the four respective regions. The chef from the north is Chen Chao-feng, head chef of Ching Ching Restaurant, whose dishes include Tilapia with Soybean Paste, in which the fish is marinated in sweet wine and seasoned with white soybean paste; and Braised Chicken with Scallions and Rice, using scallions from the famed Sanxing township of Yilan and tender chicken leg meat from chickens native to Luye in Taitung.
Central Taiwan is represented by chef Liu Heng-hung of Jingdu Restaurant from Puli in Nantou. His dishes are Fried Rice Noodles with White Ginger Lily, which incorporates Nantou’s white ginger lily, and Prickly Ash Fried Rice, which combines the flowering plant with black bean, fresh chili, bamboo shoots and egg.
Southern Taiwan’s dishes were created by Wu Chien-hao, chef and general manager of Tainan’s Asha Restaurant. His two dishes are Ground Pork with Rice Noodles, in which noodles are drizzled with fragrant shallots in a ground pork sauce; and Red Yeast Pork with Rice, where the meat is marinated in red yeast and then deep-fried to create a dish similar in flavour to Tainan’s pork small intestines.
The chef from eastern Taiwan is Chiu Ching-tse of Link Restaurant in Yilan, whose contributions to the inflight menu include Sliced Pork with Pickled Vegetables and Rice, a dish incorporating Hakka influences; and Black Bean Pork Belly with Rice, which uses aromatic fermented black soybeans.
For more information, visit www.china-airlines.com
Valerian Ho
