Catering to your aircraft in Nantong (Tongzhou).
In Jiangsu, autumn means crab and winter means braises. At Nantong Xingdong we write the menu around the delta's calendar, pack it for your galley and hand it 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.
Nantong Xingdong International (NTG) serves a city in Jiangsu Province at the mouth of the Yangtze, and the local table is a river-delta table. A private jet menu built around Nantong starts with what the delta gives: freshwater fish, hairy crab in autumn, shrimp, tender greens, and the sweet-savoury cooking Jiangsu is known for. Local specialities such as braised lion's head meatballs and Huaiyang-style dishes suit an inflight menu because they hold in a sealed container.
Private jet food at ZSNT can lean on Nantong's own markets: lightly cured river fish, bamboo shoots in spring, seasonal citrus and dim sum-style bites. On an in-flight catering order, these local specialities from Jiangsu travel as cold plates or oven-finished dishes, with sauce apart and the garnish packed dry. We write the private jet menu around your galley and your guests, then label it by seat.
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.
Nantong Xingdong sits on the Yangtze delta in Jiangsu, flat country where crab, river fish and fresh greens set the pace of the market. Private jet catering at ZSNT follows that pantry, and the same page covers inflight catering, aviation catering and business aviation catering for the galley you actually fly. Executive jet catering, diplomatic flight catering and cabin crew meals are ordered the same way, by crew, for crew.
Corporate jet catering for Nantong starts with the aircraft, not the dish. Our private jet chef builds a bespoke menu from delta produce, and the same team handles business jet catering, VIP flight catering and charter flight catering. Luxury inflight catering means well-packed, well-labelled food for the crew to finish.
Government flight catering at Nantong is planned through the protocol office, not the kitchen. Head of state flight catering and VIP aviation catering run on a cleared menu, a named team and discretion. For a state visit aircraft catering order, we trace every ingredient and hand over at the aircraft.
A vegan menu at Nantong is easy to build from Jiangsu's own produce: tofu in several textures, mushrooms, bamboo, lotus root and seasonal greens. The care is in the kitchen, because fish sauce, shrimp paste and pork stock sit in many local dishes. Kosher, halal, gluten free, allergen free and kids meals are special meals handled as their own procedure, on a separate board, with seat numbers on the labels and no names.
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 request, we pack crew meals for the flight deck and the cabin and invoice them with the order. Flight crew meals for Nantong are simple and sturdy; pilot meals are not shared between captain and first officer. Crew catering uses crew meal boxes, cockpit meals are easy to eat, and different meals for pilots are available on request.
Your handling agent is the key contact for FBO catering at ZSNT. Catering delivery to the FBO is planned to your slot, and ground handling catering covers the last step to the aircraft. At the general aviation terminal, handling agent catering is confirmed before we pack.
Galley catering for a larger aircraft at ZSNT depends on the door height and whether a high loader is needed to reach it. We confirm the type, the door and the galley layout with your handling agent before anything is packed. Airside catering delivery then follows the loading order, and aircraft provisioning is split by galley so the crew finds each box where it expects it.
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.
Nantong Xingdong International is a regional airport in Jiangsu Province, northeast of Shanghai across the Yangtze. Airport catering here serves private and business flights, and the general aviation side is quiet compared with Shanghai's. FBO services and ground handling services are what stand between the apron and your galley, so the handling agent is the contact we work through. Elevation is just 16 feet, and the terrain is flat river delta.
Nantong is a modest business aviation hub, used for corporate trips into the Yangtze delta. Inflight catering and in-flight catering for these flights are planned around the galley, with FBO services and ground handling services arranged through your handling agent. Aviation catering and business aviation catering follow the same brief, executive jet catering and diplomatic flight catering are cleared in advance, and cabin crew meals and crew meals come on request.
China's customs rules on imported food are strict. Meat, dairy and fresh produce arriving with an aircraft may be held, so locally prepared catering is the practical choice at Nantong. The ground handling services team and your handling agent explain what must be declared and what can stay on board, and FBO services staff can confirm it at the door.
Average rating from the cabin crew and pilots we cater for.
“Packing beef fillet with roasted potatoes for 2 passengers at ZSNT needed careful thought, especially given a late menu amendment. For our team, the strongest part of their jet catering was how they handled cabin service sequence. I gave The Galley Girls our storage brief and asked for the sandwiches to arrive in separate meal boxes. We placed the canapés in their planned storage area without first having to reorganise all the catering boxes.”
“We kept the passenger brief simple at NTG: a cheese board and savoury canapés for 11 guests, organised with a tight boarding window in mind. Our brief for VIP flight catering was met with a sensible plan for crew briefing. We changed the quantities of salads, and The Galley Girls reflected the request in the final packing list. The note about the starters was easy to spot, and we could brief the rest of the team quickly.”
“Breakfast was already sorted; at Nantong Xingdong International Airport, the next request was fresh fruit and breakfast pastries for 8 guests, with a changing departure schedule to work around. The Galley Girls labelled the main courses in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the canapés at a glance instead of lifting lids just to establish what belonged to each service. The order made charter flight catering feel manageable because the meal organisation had been considered beforehand.”
Cost follows the dishes and the covers, so a count that moves late changes quantities, not only the total. A river-fish dish for four is a different order from a mixed cold platter for eight. Tell us the flight into ZSNT and we price what you are actually flying.
A cold lunch from the delta's pantry is simple, while a menu with hairy crab or hand-folded dumplings needs more planning. Last-minute orders are handled, and the crew's duty day decides how we time the handover at the FBO.
Yes. Before you land at NTG, check what is already on board: China restricts several food categories on international arrivals, so inbound galley stock may be held or removed. We provide a fresh, locally prepared order and work with your handling agent on the paperwork.
If the aircraft leaves Nantong and comes back later, the way back can be catered from here. Dishes that keep well, plus fruit and snacks, are the sensible choice. We pack the legs separately in the drawer so nothing is opened by mistake.
No, catering is not part of a charter. Food is a separate order with its own invoice. If the aircraft repositions to Nantong with an empty cabin, a small crew-meal order is often all that is needed.
Tail, pax and diets — a flight attendant takes it from there, day or night.
