The Inner Mongolia Autonomous Region has a pastoral table, and a private jet menu for Bayanhot reads that way. Alxa is herding country: lamb and mutton are the centre of the local specialities, usually roasted or boiled with little else, and they travel well as sliced cold cuts or as a braise that finishes in the galley oven. Dairy is the other pillar: milk tea with salt, dried milk curd and butter from Mongolian herders suit private jet snacks because they keep without a fridge. Alxa is also known for desert-grown goji berries and Cistanche, and for dried fruit from the Gobi fringe, which turn up in private jet food as garnish, trail mixes and breakfast bowls. Hand-pulled noodles and steamed buns are the carb side of an inflight menu here. Private jet platters of cold lamb, dried curd and pickled vegetables suit a short sector, while gourmet inflight meals can lean on a lamb stew and noodles for a long return leg. Each dish is boxed by seat number and noted by finish: oven, sauce apart, chilled, or re-plate cold.
If you fly into Bayanhot, you are in the Inner Mongolia Autonomous Region, and the inflight menu should taste of it. Local specialities start with meat from the Alxa steppe: lamb, sometimes camel, cooked simply and cut for service. Dairy follows: salted milk tea in a flask, dried curd, butter, a firm Mongolian cheese for the cold board. From the desert side come goji berries, melon seed and dried apricot, which make useful private jet snacks for crew and guests. For a private jet menu we build private jet platters from sliced lamb, pickles and flatbread, and gourmet inflight meals from stewed lamb with noodles or dumplings that finish in the oven. Private jet food here is hearty by default, so we also keep a lighter line of steamed vegetables, tofu and fruit for guests who want it. Everything is packed for the galley, not for a dining room.
