COVID-times Trip Report: Shuttling between SHA and PEK on Air China, 4 flights and 4 meal formats
In March, I went to Beijing twice for work. The first trip was during the “Two Sessions” period, when the national government holds their big assembly of the year. There were extra restrictions at that time, for example needing to take a COVID PCR test prior to travel (paperwork was checked at the gate), and in Beijing we needed to scan a QR code to “check in” everywhere, in every single taxi, every single store, every single time we entered our hotel. The benefit of these hassles was that traveling numbers were drastically cut, leading empty planes and few crowds anywhere.
Departing from Beijing Airport, it was eerie just how empty it was. Also sobering, seeing the signs for United, Swiss, and other airlines, to think that it has been almost exactly one year since they stopped flying to Beijing. Dropping me off at the airport, my Didi driver asked/confirmed, “Domestic, right?” Pretty much no one is traveling international, especially from Beijing these days, and certainly not with just one suitcase.
Air China is the main player on flights between the more conveniently located Shanghai Hongqiao Airport (SHA) and their hub at Beijing Capital Airport (PEK). China Eastern has some flights too, but they’re establishing their new hub at Beijing Daxing Airport (PKX) which is a ways away from the city.
I was not expecting much in the way of service, since in January 2020, on the cusp before COVID times, our Air China flight from SHA to Taipei had just a white bread sandwich. But actually, Beijing is 50% farther from Shanghai than Taipei (to my surprise!), and flight attendants sprang into action on each flight to serve beverages and a meal.
What was interesting was that each meal was different. Not just the food, but the format, the packaging, the way it was served.
On the first flight SHA-PEK, departing at 8:50am and operated with an Airbus A330, we had a typical airline full meal tray. On the left side, above the new year’s greeting card, there was a yogurt served with a straw (Finally I understand why my quarantine hotel breakfast yogurts never came with a spoon - people drink yogurts with a straw here! I was very confused before.) There was also a package of zhacai pickles.
The main course was what they called 辣椒面, or chili noodles, with minced chicken. The noodles, if I recall correctly, were rather lifeless in texture. Flavor-wise, the pickles went well with this, to perk it up with a bit of acidity.
There was also a ham-filled croissant, and watermelon cubes.
Included with the utensils package was a toothpick with old-school packaging, wishing travelers a pleasant journey in pinyin.
The next flight PEK back to SHA on a Saturday, departing at 5:30pm on an Airbus A320. This time we had a meal served in a very sturdy cardboard box. We all got bottles of water, and then I also asked for a cup of tea when that was offered.
“To Savor Delicacy and Culture of Air China”
I was expecting this to be a snack box, but when I opened it, I was surprised to see a full meal inside! I wonder why this wasn’t served on a tray?
The box was a special one commemorating the start of Chinese New Year. There was a cup of yogurt once again, and this time there also the addition of a sanitizing wipe.
The starter was a little dish of dry noodles with chili, scallions, and sesame.
The main course was quite nice - tender chicken topped with a mild chili sauce (the skin was a bit fatty though), paired with zucchini and carrots. Now, this was served hot, while everything else was cold. How did they heat it up? I don’t think that they heated them in the ovens, and then individually put them in the boxes before handing them to passengers. Was this maybe already packaged hot on the ground, and then served immediately to passengers in the air? That could explain how the chicken could remain so juicy.
This was also served with a package of zhacai pickles, this time the spicy variety.
Dessert was a nice mango jello with a line of tapioca pearls on top.
This was a satisfying early dinner - a step up from the lounge food (to be reviewed later).
The next time we flew SHA-PEK, the flight departed at 8:35pm (on an A330 again). I suppose it was outside of regular meal hours. Still, this was much more substantial than I was expecting. We were handed a box, along with a paper bag with what they announced over the speakers, “chicken hamburger.”
I like the print on the bag, with the smiling airplane above the words “good taste.”
Well, the “chicken hamburger” exceeded expectations. It actually wasn’t a chicken hamburger, but rather whole chunks of seasoned chicken and cheese between focaccia bread, served warm. It was quite tasty! I could have easily had another serving.
The box was not like the box from the last flight. Inside, there were only a few cold items. Once again, we were presented with a yogurt with straw, a banana, and finally a package of Pringles-like potato crisps (but more crunchy than Pringles). I saved the crisps to have later in the hotel.
On the way back from PEK to SHA, we were on an 8:30pm flight, again on an A330. About the same departure time, but instead of a box, we were handed a bag with the Air China pandas on it, along with what they called “牛肉烧饼“ or beef shaobing.
Inside of the bag was, yes, there was yogurt again, a mandarin orange, and like the last flight from PEK to SHA, a sanitizing wipe rather than a regular one. I wonder if this is because Beijing airport security strangely does not allow travel-sized containers of hand sanitizer in hand luggage? I’m still upset they confiscated my travel sized Purell bottles when I flew PEK-SHA the first time!
The beef shaobing, served warm, was quite funny. See, I’ve actually had a beef shaobing before on Air China, in 2019 on a flight departing PEK for Xian. On that flight, the shaobing was the only thing served on the 2 hour 15 flight, right at lunch hour (departing at 12:15pm). On that flight, the shaobing was the regular rectangular shape, but split open and sliced beef put inside like a sandwich. This version was like a completely enclosed cylindrical puck, stuffed with shredded beef. It was also quite good, though a bit greasy.
So after four flights shuttling between SHA and PEK, I’ve learned that this route must be a more premium route, so the food would outpace that served on longer routes like PEK to Xi’an. I also learned that Air China really has a diversity of trays, boxes, and bags to serve food in all different manners. Even multiple recipes for beef shaobing. Seems like you will never get the same meal twice on Air China!
