Catering to your aircraft in Ankang (Hanbin).
Ankang Fuqiang is a quiet hill-country field at 1,209 ft in Shaanxi Province, and its rhythm is set by weather and the odd delegation. We cook and pack for the crew landing at ZLAK, from tea-smoked chicken to Han River fish, ready for the galley.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Ankang (Hanbin) lies on the Han River in southern Shaanxi Province, a green, damp corner of China that eats very differently from Xi'an to the north. For a private jet menu out of ZLAK, the local specialities are built on river fish, bamboo shoots, wild mushrooms and Ankang's selenium-rich tea, which is why the inflight menu here reads lighter than a typical Shaanxi table.
Private jet food from the Qinba hills travels well when it is planned for a galley. Steamed Han River fish goes out with its sauce apart, tea-smoked chicken is sliced and chilled, and hanjiang noodles are packed dry with the broth in its own pot. Private jet platters of cold cuts, pickled vegetables and fruit suit a short sector; gourmet inflight meals suit the longer legs; private jet snacks of roasted nuts, sesame cakes and tea sachets fill the gaps.
Our local specialities for Ankang Fuqiang are chosen for how they behave at altitude: nothing that collapses, nothing that needs a fryer. Shaanxi Province is wheat country as well as tea country, so a private jet menu can mix noodles and flatbread with the green, steamed side of Hanbin cooking.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Ankang Fuqiang sits at 1,209 ft in the Qinba hills of Shaanxi, and the cabin crews who land here usually ask the same thing: what can a galley hold that is actually local? Private jet catering at ZLAK answers with Ankang selenium tea, Han River fish and Shaanxi noodles, cooked and packed for your aircraft. Inflight catering and in-flight catering here are built for a drawer and a small oven, labelled by seat. Aviation catering for business aviation catering sorties, executive jet catering, diplomatic flight catering and cabin crew meals is ordered with the tail and the slot, and crew meals go on the same order on request. Handover happens through the FBO or your handling agent.
A typical business jet brief at Ankang Fuqiang is a corporate or charter flight with a small party and a limited galley. We write a bespoke menu around it: business jet catering and corporate jet catering built on Hanbin ingredients, with a private jet chef who knows how a drawer behaves. VIP flight catering and charter flight catering follow the same rule, and luxury inflight catering here means a clean tray, not a long menu.
A delegation touching down at ZLAK brings its own protocol, and the menu is cleared by that office before anything is cooked. Government flight catering and head of state flight catering here mean sealed packaging, seat numbers instead of names and a small named team on our side. VIP aviation catering and state visit aircraft catering follow the same discretion, with each dish traceable from ingredient to tray.
Kosher, halal, vegan, gluten free, special meals, allergen free and kids meals are handled as a procedure, not a label. In Hanbin the allergens that hide are peanut and sesame oils, soy and wheat in sauces, and shellfish stock in river dishes, so every special meal is cooked on its own board, sealed, marked by seat number and kept apart from the other trays. Halal and kosher requests are confirmed with the order before anything is cooked.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
On a Hanbin turnaround the crew eat last and fastest, so crew meals are built to be eaten between tasks. Flight crew meals and pilot meals at ZLAK are ordered on request, and crew catering is invoiced with the rest. Cockpit meals travel in crew meal boxes that open one-handed, and different meals for pilots are packed apart.
At ZLAK the catering reaches the aircraft through the FBO and your handling agent, never through a public gate. FBO catering, catering delivery to the FBO and ground handling catering are agreed before the slot, and the general aviation terminal is the point where our handover begins. Handling agent catering ties it together.
What goes aboard at Ankang Fuqiang depends first on the aircraft type and its galley. Light and mid-size jets are provisioned by hand at the door, while larger cabins may need airside catering delivery with a high loader coordinated by your handling agent. Galley catering is cooked and packed to what the oven and drawers can take; aircraft provisioning for ZLAK is agreed in advance so trolleys, boxes and ice are loaded in the right order.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Ankang Fuqiang is a regional airport in the Qinba hills of Shaanxi Province, serving Ankang (Hanbin) and the Han River valley. Airport catering for the scheduled flights is one thing; for a visiting jet, the order is a separate one, and general aviation traffic here is occasional and mostly seasonal.
The field behaves like a small business aviation hub: a few corporate visits, delegations and charters. We provide inflight catering, in-flight catering, aviation catering and business aviation catering, plus executive jet catering, diplomatic flight catering and cabin crew meals when the trip needs them. General aviation and FBO services are limited but sufficient.
Chinese customs and quarantine rules govern food on arrival, and ground handling services at Ankang apply them to the aircraft. Meat, dairy and fresh fruit are the usual problem items, so we advise cooking in Hanbin and sealing trays for the handover.
Average rating from the cabin crew and pilots we cater for.
“Having 2 guests request roasted chicken and seasonal vegetables at AKA meant planning the portions carefully while accounting for a small galley worktop. The desserts from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the main courses without asking where every component had been placed during preparation. My main takeaway from this private jet catering services order was the practical approach to cabin service sequence.”
“The cabin briefing at Ankang Fuqiang Airport included 2 passenger meals, a request for smoked salmon bagels and sliced fruit, and instructions addressing a tight boarding window. After a final adjustment to the starters, The Galley Girls gave us one revised order summary to work from. I want a private jet catering company to understand storage requirements, and this order gave us a useful starting point. The sauces remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Before our guests boarded at ZLAK, we needed a cold lunch with cheese and fruit divided into 11 portions suitable for a revised passenger count. When comparing private jet catering companies, I would look closely at portion planning after this experience. The Galley Girls kept the starters separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the crew provisions ready without cluttering the galley work area during preparation.”
The honest answer starts with the menu: tea-smoked chicken costs less than wagyu, river fish costs less than imported shellfish. For a return from ZLAK we price each sector on its own and show it on the invoice.
Lead time is shaped by season and customs rather than distance. At ZLAK, an empty positioning leg is the best moment to hand over catering, and we treat late changes as normal.
Official flights are watched more closely, so we keep every dish traceable: ingredients, preparation and who handled the tray. At ZLAK that paperwork travels with the catering and satisfies protocol and customs alike.
You can, but import rules in China are strict and the galley is small. When the turnaround at ZLAK is tight, it is easier to order locally cooked meals that are packed for your galley than to carry produce through customs.
Not automatically. Charter and catering are separate orders at ZLAK. The size of the galley decides how much we pack and how many dishes can finish in the oven.
Tail, pax and diets — a flight attendant takes it from there, day or night.
