01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Garzê, China
Wide-body airline catering, VIP & private jet catering at Garzê (ZUDC / DCY)
DCY (IATA) · ZUDC (ICAO)
A 4200 m runway at Garzê clears wide-body movements for scheduled, charter, VVIP and government flights, so a widebody rotation boards here with full three-cabin uplift rather than a partial load. Inflight catering moves from our kitchen to the galley door by hi-loader, and in-flight catering here means one ops desk, sealed carts and airside handover on every rotation.
4,200 m
Longest runway
Wide-body
Largest aircraft handled
1
Runways
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — Garzê
Aviation catering boarded by hi-loader at ZUDC / DCY
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window at Garzê
Aviation catering from sealed cart to galley door at Garzê, China
The wide-body reference code held at Garzê fixes how a full three-cabin load is staged before the hi-loader ever leaves the kitchen apron. Ramp access is worked to that sequence rather than to a fixed clock, so catering at DCY moves cart by cart against the loading plan instead of against a single countdown. Every catering uplift into a wide-body galley here is logged the same way, stand by stand, regardless of which cabin boards first.
Between our kitchen and the stand at Garzê sit screening, escort clearance and apron traffic crossing a single runway, and we plan the catering uplift against the worst combination of the three rather than the average one. The chain of custody starts at the seal on the cart and does not break until a named crew member signs for the load at the galley door. Temperatures are logged at sealing and again at handover, so galley catering delivered here carries its own record independent of the aircraft's own paperwork.
One coordinator carries the seal from our kitchen to the signature at the galley door.
Airline food supplier for DCY rotations
Crew meals and passenger sets from one kitchen at ZUDC / DCY
Garzê is served by a flight kitchen built around wide-body volume rather than single-aisle turnarounds, so hot production, pastry, a cold larder and a protocol cell sit under one roof instead of being split across separate units. Airport catering at DCY is planned from that single site outward to every wide-body stand, and airport catering at ZUDC follows the same HACCP standard whether the rotation is a scheduled service or a one-off charter. Holding flight kitchen output to one specification is what lets a delegation and a scheduled carrier board from the same production run without either one waiting on the other.
The wide-body reference code held at Garzê means every delegation and every scheduled carrier is fed by the same production line, so the team assigned to government flight catering here is the same named crew on every rotation rather than a rotating pool. Security clearance is on file, each member sits on the access list, and household service standards are trained into the same team that packs a standard tray set. That continuity is what a protocol officer checks first, and it does not change between a single scheduled service and a full state movement.
VIP flight catering and dietary sets at ZUDC
Royal flight catering standards per cabin at Garzê
Menus at Garzê are written to the cabin and the mission rather than to a single fixed spec, so a scheduled service and a state movement can be built from the same kitchen without either one compromising the other. Inflight catering in China draws on regional produce in general terms, dairy, orchard fruit and fish worked into the tray set and the plated course alike, without pinning the menu to a single named dish. Seasonal changes are scheduled against the kitchen's own production calendar rather than against the airline's timetable, so a rotation booked months apart still boards the same standard. Every set closes on documentation: allergen, halal, kosher and medical requirements are logged per passenger and per cabin before the cart is sealed.
First & VVIP cabins
First and VVIP cabins at ZUDC are plated to a written specification held on file between rotations, with caviar and à-la-carte service available on request rather than fixed to a single set menu. VIP flight catering here is documented per passenger, so the same standard travels with a delegation or a single first-class passenger alike.
Business cabins
Business cabins at Garzê run on multi-choice hot service built to cabin specification, with oven-ready formats sized to the galley fitted to each wide-body type. Crew meals and cabin crew meals are boxed separately from the passenger load, and pilot meals are packed to the roster rather than to the cabin count.
Protocol & dietary
Protocol and dietary requirements at DCY are documented per passenger rather than left to a standing default, covering household, religious and medical sets alongside halal and kosher production. The full range of IATA special meal codes is produced on a separate line and sealed before it leaves that line, so inflight catering here carries its own traceable record independent of the main cabin service.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
02
Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
03
Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Aircraft catering under HACCP control at Garzê airport
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Flight catering airside delivery at Garzê (DCY)
Garzê holds a single wide-body reference code across its one runway, which means every rotation through the field is planned to full three-cabin volume rather than a mixed fleet plan, and a delegation lands into the same sequencing as a scheduled wide-body service. That profile turns catering into a documentation exercise for a state movement and a capacity exercise for a peak wave, and the kitchen plans for both on the same production line rather than treating either as an exception.
The uplift reaches the aircraft here by hi-loader, boarded to galley height rather than set down at the foot of the aircraft, with a cleared driver and an escort crossing the apron alongside it. Airline catering at DCY runs off one ops desk regardless of whether the movement is a scheduled carrier or a one-off charter, and in-flight catering at ZUDC is staged stand by stand against the loading sheet rather than against a shared countdown clock.
On this station we commit to one coordinator per rotation, a sealed cart from kitchen to galley door, and a signed handover that closes the chain of custody: aviation catering at Garzê, inflight catering at Garzê and airport catering in Garzê all run under that same single commitment.
VVIP catering and commercial flights at ZUDC / DCY
01
Government and state flight catering at DCY
Because Garzê carries a wide-body reference code rather than a mixed one, a head of state aircraft is sequenced through the same single-runway plan as any other wide-body movement, with no separate lane to coordinate around. Government flight catering at ZUDC is built on that plan: protocol documented per passenger, security-cleared staff on the access list, and the uplift sealed before it leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at Garzê
One runway and a wide-body reference code, so a private airliner boards under the same sequencing as any other wide-body movement rather than a separate procedure built around it. Royal flight catering at Garzê covers BBJ, ACJ and wide-body VIP aircraft, held to a written household specification kept on file between movements, with halal and other household dietary requirements produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at ZUDC
Our kitchen plans every wide-body stand at Garzê to full three-cabin volume, which is what lets an ACMI or wet-lease operator book a group movement without a separate production run. Charter flight catering at DCY and charter flight catering in Garzê both run against the same loading sheet, staged in the order the galleys are laid out, whether the mission is a single charter or a multi-leg tour rotation.
Wide-body charter →
04
Airline and ad hoc catering at DCY
With one runway and a wide-body reference code, Garzê takes ad hoc airline catering for carriers running it as an outstation rather than as a base, so a rotation booked at short notice still lands on the standing production line. Outstation catering, diversion catering and technical stop catering in Garzê all draw on that same kitchen, with crew meals in China and crew meals in Garzê boxed to the roster and diversion catering at DCY worked in ahead of the next scheduled load.
Commercial airlines →
05
Private jet and FBO catering at Garzê
A 4200 m runway at Garzê carries the wide-body movements that share its ramp with the GA terminal and the FBOs on the field, so business aviation traffic is worked alongside the same catering uplift rather than a separate one. Private jet catering in Garzê reaches those FBOs and the GA terminal on the same cold chain and the same paperwork as an airline load, covering business aviation catering, business jet catering and FBO catering from one dedicated branch.
Private jets →
Charter flight catering reviewed at Garzê
Flight departments on jet catering at DCY
Government flight department
Royal household
Charter operator
Scheduled airline
“For a last-minute requirement at Garzê (DCY/ZUDC), we contacted them as our airline ops catering supplier. They coordinated locally, sent useful updates, and kept the final uplift aligned with our revised schedule. Very convenient for operational coverage. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Scheduled airline
Robert — Airport Operations Lead
“Our team needed airline catering in Garzê for a short-notice flight at DCY/ZUDC. The menu selection was good and all special requests were clearly identified. Good local support for a VIP operation. Responses were quick whenever we had a question, which helped us keep the flight on schedule. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Private jet operator
Isabella — Executive Flight Manager
“I requested SPML for passengers departing Garzê (DCY/ZUDC) and the labeling was excellent. All requirements were followed and the cabin crew could see immediately which meal belonged to which passenger. A good experience with complex dietary requests. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Charter operator
Anika — Trip Operations Manager
Airport catering facts for Garzê (ZUDC / DCY)
| Datum | Value |
|---|---|
| Longest runway | 4,200 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | ZUDC |
Aircraft catering questions at ZUDC
Technical stop catering questions at ZUDC
What operations gets asked every week about Garzê.
Ask operations directly →Can we cater VIP, VVIP and government flights through Garzê, and under what protocol?
A single wide-body reference code covers every stand here, so VIP flight catering and government flight catering both run under one protocol file rather than separate procedures: documentation per passenger, security-cleared staff and a sealed uplift.
What halal, kosher and special meal codes does the airport name Garzê Airport produce, and how are they documented?
We produce halal and kosher sets alongside the full range of IATA special meals on a dedicated line, and each SPML order is logged per passenger and sealed before it leaves the kitchen.
Which lead time applies to an order placed for DCY, and how late can the specification still change?
The sealed cart is built against the loading sheet, so how far in advance an order is placed decides how much of the specification can still move; last minute airline catering is handled against whatever window remains before the hi-loader is loaded.
Given the single runway at ZUDC, do you deliver airline catering airside, and how does the uplift reach the aircraft here?
There is hi-loader boarding to galley height on every wide-body stand at this field, so airside delivery replaces any handover at the foot of the aircraft.
Airline catering near Garzê
DIG / ZPDQ
Diqing
China · 173 km from Garzê
Airline & VIP flight catering →
KGT / ZUKD
Garzê
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Airline & VIP flight catering →
NLH / ZPNL
Ninglang
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Airline & VIP flight catering →
Flight catering quote for Garzê (DCY)
Request a quote
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Garzê (DCY / ZUDC)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Garzê, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at Garzê (DCY)