Catering to your aircraft in Xilinhot.
At ZBXH the steppe sets the season and the plate. We pack local lamb, milk tea and flatbread for your galley and deliver them to the aircraft, with crew meals added when you ask for them.
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.
Xilinhot sits in Inner Mongolia, and the private jet menu here starts with the grassland: Xilinhot lamb, boiled or roasted, dairy from the steppe herds, and the dried milk curds that Mongolian households keep on every table. A good private jet menu for ZBXH keeps these honest and simple, since the quality is in the meat and the milk, not in a sauce.
The inflight menu for Inner Mongolia works best cold or finished in a small oven. Lamb is sliced and packed apart from its jus, milk tea travels in a sealed flask, and the local specialities of the Xilinhot region, such as baked flatbread and cheese-style dairy, arrive ready to plate. Private jet food from this part of China is hearty rather than delicate, so we pack for re-plating in the galley.
If you land at Xilinhot Airport in the grassland season, the private jet menu can follow it: fresh dairy, steppe lamb, wild chives and simple grain dishes. In the cold months the same menu turns to braised and roasted dishes that hold well in a drawer. Local specialities from Xilinhot and the wider Inner Mongolia region are the reason to order here rather than carry food in.
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.
Xilinhot Airport serves a grassland city on the Inner Mongolia plateau, where a business jet is a rare sight and the kitchen planning starts with what is in season on the steppe. For private jet catering at ZBXH, we cook and pack for the galley you actually have, with inflight catering that leans on local lamb and dairy, in-flight catering adapted to your oven, aviation catering handed over at the aircraft, business aviation catering written for the trip, executive jet catering for the principals, diplomatic flight catering for official parties and cabin crew meals boxed apart.
A business jet at Xilinhot usually carries a small party, so the brief is short: how many seats, what oven, what time of day. Business jet catering and corporate jet catering here are built around lamb, dairy and flatbread, with VIP flight catering and charter flight catering written to the same pattern. Luxury inflight catering stays honest, a private jet chef can compose a bespoke menu for ZBXH, and a cold lunch can wait in the drawer.
Government flight catering at Xilinhot is planned like any protocol trip: named team, traceable ingredients, discreet handover. Head of state flight catering and VIP aviation catering are cleared before anything is cooked, and state visit aircraft catering is packed to the plan the delegation sends us.
Special meals at Xilinhot start with the local kitchen: lamb is the default protein, wheat flatbread and dumplings are everywhere, and dairy sits in tea and sweets. Kosher, halal, vegan, gluten free, allergen free and kids meals are written as a procedure for this region, with a separate board, a separate box and a card by seat number, so nothing is opened by mistake.
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.
Crew meals at Xilinhot are ordered with the flight, on request and invoiced like the rest. Flight crew meals and pilot meals are boxed by role, crew catering keeps cabin crew meals apart from the cockpit meals, and different meals for pilots are prepared when the operator asks. Crew meal boxes are eaten fast, so each is marked.
FBO catering at Xilinhot is handed over at the aircraft on your slot. Catering delivery to the FBO is coordinated with your handling agent, the general aviation terminal opens the door, and ground handling catering and handling agent catering are scheduled around the apron.
At ZBXH the aircraft decides the loading: a business jet takes the galley by hand through the main door, while a larger type may need a high loader. Tell us the type and the galley, and our galley catering is packed to match, with airside catering delivery coordinated through your handling agent. Aircraft provisioning here is simple to plan once the tail and the slot are known.
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.
Xilinhot Airport is the airport catering base for the city, with general aviation sharing a modest apron. Local FBO services and ground handling services are simple, and the airport is not a large business aviation hub.
The traffic at XIL is light, so each trip is planned individually. Inflight catering and in-flight catering suit a small cabin, aviation catering and business aviation catering follow the tail and slot, and executive jet catering, diplomatic flight catering and cabin crew meals are arranged when needed.
China controls fresh meat, dairy and plant imports, and customs checks are strict on international arrivals. Ordering local lamb and dairy at Xilinhot avoids the border question, and we plan the menu around your inbound route.
Average rating from the cabin crew and pilots we cater for.
“What impressed me at XIL was how a request for chicken skewers with a couscous salad was handled despite a family lunch request. The order made private aviation catering feel manageable because the written menu details had been considered beforehand. With several people involved, The Galley Girls kept the sauces and delivery arrangements together in a concise order update. Knowing where the main courses were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“One detail shaped our order at Xilinhot Airport: a family lunch request, alongside a request for mushroom risotto and a green salad for 4 passengers. This experience of business jet catering gave us a useful reference for managing meal organisation on another departure. I wanted clear identification on the sandwiches; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the side dishes at a glance instead of lifting lids just to establish what belonged to each service.”
“Between cabin checks at ZBXH, I coordinated chicken skewers with a couscous salad for 2 guests and explained our concerns about a family lunch request. The crew provisions came from The Galley Girls in clearly marked packs, with a packing list that matched the contents. The sandwiches were easy to locate, leaving the crew free to focus on the remaining cabin preparation. With business aviation catering, careful attention to written menu details matters as much to our crew as the menu itself.”
On a long leg with two services on board, the cost follows what you ask the galley to carry: a second hot course and extra chilled boxes weigh more than a single cold lamb platter. Private jet catering at ZBXH is quoted plate by plate, the same way as anywhere else.
If a passenger needs a kosher, halal, allergen-free or child's meal, that request sets the pace of the order. We prepare it on its own board and label it by seat; the lead time stays workable and last-minute orders are handled.
Customs rules in China cover animal products in particular, and Inner Mongolia is a lamb-producing region, so a local order of lamb or dairy sits inside the rules. Tell us your inbound route and we plan the inflight catering around it.
Technically yes, but customs may stop animal and dairy products at the border, and the steppe lamb you would want is here anyway. If you can bring food, check it against the rules first; otherwise one local product, like dried milk curds, travels well in the drawer.
No. Whether catering is part of a charter is a fair question, and the answer is that the charter is one contract and meals are another: ordered and invoiced on their own. In a season when weather decides departures, we deliver to your handling agent for airside access, so the plan holds if the slot moves.
Tail, pax and diets — a flight attendant takes it from there, day or night.
