Catering to your aircraft in Ngawa (Songpan).
Guests land at JZH on their way to the lakes and leave wanting something local. We pack Tibetan and Sichuan dishes for your galley, with crew meals on request, and hand them over at the FBO.
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.
Ngawa lies on the eastern edge of the Tibetan plateau, in Sichuan Province, and its kitchen carries both traditions. A private jet menu for Jiuzhai Huanglong mixes Tibetan staples with Sichuan cooking: yak, qingke barley, butter tea, wild mountain mushrooms, walnuts and Sichuan pepper. These local specialities are what guests ask about the moment they step off the aircraft.
Altitude dulls appetite and makes greasy food unpleasant, so an inflight menu from this field stays light. Yak broth, steamed dumplings and cold noodle salads sit well at cabin pressure, and they fit the private jet platters we pack: hot dishes finish in the aircraft oven, sauces ride in their own pots, cold plates are re-plated at the seat.
Private jet food in Sichuan Province carries heat, so the spice level is settled before cooking, not after. Sichuan pepper numbs rather than burns, and we adjust it per guest with the chilli oil always apart. Smoked yak, mushrooms in clear soup and barley cakes can be built into private jet platters for a galley with one oven.
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.
Jiuzhai Huanglong sits at 11,327 ft above the Min mountains, and that altitude shapes what works on a tray: private jet catering for ZUJZ leans on warm broths, barley and yak rather than delicate cold seafood. Inflight catering and in-flight catering here start from the galley you have, and aviation catering for business aviation catering flights is cooked around it. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same rule, handed over at the FBO.
For business jet catering at Jiuzhai Huanglong, the brief is usually small and local: corporate jet catering for a short stay, VIP flight catering for guests visiting the lakes, charter flight catering on the return. Luxury inflight catering here means a private jet chef working with yak, barley and mountain mushrooms, with a bespoke menu built around the aircraft's galley.
When an official party flies into JZH, the order comes through protocol, not the kitchen. We prepare government flight catering with sealed, labelled trays; head of state flight catering and state visit aircraft catering follow the same procedure, and VIP aviation catering is handed over discreetly.
At 11,327 ft appetites are lighter, and dietary needs here are handled with that in mind. Kosher, halal, vegan and gluten free requests are cooked in a separate area and sealed, with special meals and allergen free dishes marked by seat. Sichuan cooking is built on soy, wheat noodles, peanuts and sesame, so we cook those allergens out rather than around them. Kids meals are available on request, mild by default.
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 mountain turnaround, crew eat last and fast, so we keep it simple. Crew meals, flight crew meals and pilot meals come on request and are invoiced as normal; crew catering is boxed and marked CREW, cockpit meals and crew meal boxes pack for one hand, and different meals for pilots are available when policy asks for it. Cabin crew meals are kept apart from passenger trays.
At ZUJZ the order goes through the FBO or the general aviation terminal. We coordinate with your handling agent for ground handling catering, so FBO catering is passed over at the aircraft; handling agent catering and catering delivery to the FBO follow the same slot.
Smaller business jets and turboprops are the usual traffic at Jiuzhai Huanglong, so galley catering is generally carried to the aircraft door rather than lifted by a high loader. When a larger aircraft arrives, the airside catering delivery is arranged through the handling agent for the right door height. Tell us the type and the galley, and aircraft provisioning is packed to fit it: boxed for drawers on a light jet, trolley-ready for a bigger galley.
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.
JZH is a high mountain field in Sichuan Province, built to reach two famous scenic areas. General aviation is a small share of the traffic, and weather can rewrite a day's plan. Airport catering here has to flex with what lands and when, and the FBO services on the field are modest, so we plan the handover with your handling agent and the ground handling services that cover the apron.
ZUJZ is a destination rather than a business aviation hub, and that shapes who flies in: tourist charters, small parties, the odd official visit. Inflight catering and in-flight catering are written around Tibetan and Sichuan food, aviation catering follows the aircraft, and business aviation catering suits short stays. Executive jet catering, diplomatic flight catering, cabin crew meals and crew meals complete the service, with FBO services and ground handling services coordinated on the day.
Customs in China limit the import of meat, dairy and fresh produce, so ordering locally for ZUJZ is the practical route. The FBO advises on leftover international food, and the ground handling services on the apron deal with waste. Anyone treating the field as a business aviation hub should still plan around these rules.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 10 guest order at ZUJZ called for excess complexity: just avocado toast components and breakfast fruit and sensible planning for a revised passenger count. I want an aviation catering company to understand cabin service sequence, and this order gave us a useful starting point. Instead of asking us to improvise, The Galley Girls explained how the desserts could be arranged during service. It made a difference to have the snack boxes ready without cluttering the galley work area during preparation.”
“The 7 passenger portions of a selection of petits fours and sandwiches were the easy part; managing an evening cabin service at JZH took more planning. The Galley Girls used a readable packing list for the breakfast portions, which helped when two colleagues checked the order together. The starters were also listed clearly, which made it easier to pass instructions between crew members during preparation. When comparing aviation catering companies, I would look closely at storage requirements after this experience.”
“Choosing herb chicken with a quinoa salad for 11 people at Jiuzhai Huanglong Airport was straightforward; the challenge was making it work with an evening cabin service. The confirmation from The Galley Girls showed the salads clearly enough for us to check the planned service quantities. We also checked the sandwiches before approval, which helped avoid a second round of questions later in the preparation. This experience of flight catering gave us a useful reference for managing portion planning on another departure.”
A light jet with a single oven and one drawer gets a short, tight menu, while a larger cabin with a full galley can carry more courses. That is what moves the figure here, so tell us the aircraft type and we quote the order you actually need.
A night departure or an early morning slot from Jiuzhai Huanglong is easy to plan if the slot comes with the order. Yak, mushrooms and greens are sourced locally, so name the product you want; last-minute requests are handled too.
Chinese customs are careful with food waste and imported ingredients. On a long leg with two services on board, we cook locally for both, and your handling agent advises on declaring or disposing of anything already in the galley.
You can, but it must clear Chinese customs, strict on meat and dairy. For kosher, halal, allergen free or child meals, ordering here avoids the problem and gives you sealed, labelled trays, each marked by seat.
No. Is catering part of a charter? Not here: the charter covers the aircraft, and meals are ordered and invoiced separately. If you want one local product on board, say mountain mushrooms, name it and it goes on the menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
