Air China: Brisbane Flight Begins! Let’s Celebrate It by Eating Something Delicious

Air China’s direct flight from Beijing to Brisbane, the capital city of Australia’s Queensland, officially begins!

The flight from Beijing to Brisbane is the sixth direct route of Air China’s direct routes from China to Australia, and Brisbane has become the third aviation destination of Air China in Australia, after Sydney and Melbourne.

From today on, tourists who plan to travel to Australia can now choose Brisbane as their entry point, and they can easily leave for the Gold Coast, Whitsunday Islands, and other Queensland’s famous destinations from this area. Everyone will have the opportunity to experience the South Hemisphere’s beautiful sunshine and scenery, charming beaches, the exciting Great Barrier Reef, and other world famous scenic spots.

After hearing about this exciting news, you will probably think it is time to have a feast to celebrate.

Let’s take a look at the featured delicacies on this flight.

Brisbane--Beijing

“Features of Southern and Northern China”

Zuijijuan (literally translated as Drunk Chicken Rolls), originating from China’s eastern province Zhejiang, is a very popular national dish of China. After being soaked and boiled in Shaoxing Rice Wine, the chicken will smell very nice and taste quite good.

The Peking Duck is seasoned with orange juice and plum sauce. If the tender duck meat is eaten with the sweet and sour sauce, it will taste different.

Ham Platter. The smoked Italian prosciutto is a traditional Italian dried salted ham, which is usually cut into thin pieces. It completely melts in your mouth and eating with the cute and cherry-sized Italian cheese from Naples and a kind of olive oil named Shambhala will be even more delicious.

Smoked Salmon. The salmon used for smoking is taken from the primitive waters of the island of Tasmania, and then the traditional cooking methods are used to slowly smoke the fish. After this process, a kind of smooth and delicate smoking flavor will come out, and this flavor is in harmony with the rich texture of the salmon. Eating it with freshly-steamed shrimps, beets, and a kind of special sesame sauce is really enjoyable.

“Combination of Chinese and Western Styles”

Steamed Barramundi. Steamed fish is a traditional Cantonese dish, showing a special cooking method that cooks food to a light flavor. The simplicity of soy sauce, ginger, scallion and other seasonings helps the original flavor of the fish stay. Steamed barramundi is the perfect exposition of this traditional cooking method.

Meatballs with Soy Sauce. The meatball is a Huaiyang dish, listed as one representative of the Chinese state banquet, and serves as a popular dish for Chinese people in any occasions. The meatball is made of pork, ginger, scallion, rice wine (Huadiao), eggs, and crab meat. The 8 cm diameter meatball will then be poured into a special pot called Mud Pot to stew or steam, until it becomes soft, tender, and tasty.

Wuxi Rib. This is a 100-year-old international dish. Its red color is a dynamic red and has a rich flavor. The ribs in the broth give off a kind of sweet flavor, and taste really good.

Kung Pao Scallop. Kung Pao is a classic stir-fried spicy dish of southern China’s Sichuan province, and the dish is traditionally cooked using chicken, peanuts, vegetables, and chili. The ingredient of the dish is the refined scallop. The taste of the scallop is tender and smooth, and the Kung Pao flavor is spicy, but not too strong.

In addition...

Parsley Salmon

Tasmanian oceanic salmon is a high quality protein, an extremely good source of vitamin and minerals, and also one of the rich and natural Omega-3 fatty acid sources. The fresh fish fillet is sprinkled with sesames, and fried to the golden color with the middle of it remaining a layer of fine pink. Add the dense sauce made of parsley, olive oil, and lemon juice to it, and also put some cream-colored green salads to it.

Grilled steak seasoned with natural juice, roasted tomato and cherry, asparagus, and baked potato

The grilled beef, matched with a kind of secret sauce, which has been boiled for hours, is seasoned with roasted cherry, tomato, and traditional potatoes. Therefore, this method will make the beef more delicious and rich.

XO Sauce Lobster Tail

The XO sauce is stewed with the first class Cognac and seafood, such as dried scallops, dried fish, shrimps, and other ingredients. Next, add chili, onion, and scallion to cook the dish. The combination of Australian lobsters and XO sauce is a milestone of the traditional Cantonese cuisine.

(The delicacies mentioned above will be provided to business class passengers of the plane from Beijing to Brisbane)

Flight Information

The above flight schedule only shows local time. Please consult the system to find out the actual flight information.