01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Yichang, China
VIP flight catering, airline catering and private jet catering at Yichang (ZHYC / YIH)
YIH (IATA) · ZHYC (ICAO)
The single wide-body aerodrome reference code held at Yichang sets the loading plan before a stand is even assigned, sequencing hi-loader access ahead of any wide-body arrival on the field. AERO GOURMET runs inflight catering, in-flight catering and aviation catering from that same sequence, boarding scheduled, charter, VIP, government and private jet flights with one uplift standard carried airside at ZHYC.
3,200 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 — Yichang
Wide-body inflight catering at YIH
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering lead times and loading window at ZHYC / YIH
Airport catering, one seal from kitchen to cabin at Yichang (YIH)
Held against ramp access rather than against a clock, the catering uplift at Yichang moves from a sealed cart to the galley door on a sequence fixed before the stand is confirmed. Every stage of that sequence is logged against the apron activity around it, not against an average. What the timeline below shows is the measured order of events, not an estimate of how long they ought to take.
Between our kitchen and the stand at Yichang sit screening, an escort through the apron, and whatever traffic is working the single runway at that hour; the convoy, not the galley catering itself, is what has to be planned against. We hold the chain of custody from the moment a cart is sealed at the kitchen door to the moment it is signed for at the aircraft, with no gap where responsibility passes unrecorded. Temperature is logged at sealing and logged again at handover, and the catering uplift only clears the galley once both readings and the signature are on file.
One sealed cart, one signature, no gap between kitchen and galley door.
Flight kitchen and crew meals for Yichang
Airline food supplier crews cleared for Yichang, China
Airport catering at Yichang runs from one flight kitchen holding hot production, pastry, a cold larder and a protocol line under a single roof, built to keep a wide-body rotation moving without splitting responsibility across sites. That structure is what lets airport catering here answer a delegation, a peak departure wave and a repeat charter from the same production floor rather than three separate ones. Every tray leaving that kitchen is produced and held under HACCP procedure before it is sealed for the ramp.
The team assigned to government flight catering at Yichang is the same named crew on every rotation, not a rota drawn from a general pool. Each member holds security clearance on file, sits on the access list for the sealed area, and is trained on the paperwork a household or a protocol desk expects to travel with the uplift. That continuity is what a repeat government or state movement through ZHYC is actually buying.
VIP flight catering and dietary sets at YIH
VVIP catering to a written specification at ZHYC / YIH
Menus at Yichang are written to the cabin and the mission rather than to a single fixed offer, moving from a plated First cabin service to tray sets built for a full main cabin load. Where local sourcing enters the specification, it draws on the produce of the wider region — river fish, orchard fruit, dairy — worked into the tray set rather than named as a dish. Every inflight catering specification produced here carries documented allergen, halal, kosher and medical sets, labelled per passenger and per cabin before it leaves the kitchen. That labelling is what lets a single wide-body rotation carry three different dietary regimes without a mix-up at the galley door.
First & VVIP cabins
First and VVIP cabins at Yichang are plated to a written specification rather than to a fixed menu, with à-la-carte and caviar service available on request against that same file. VIP flight catering here is filed against the standing order, so a repeat rotation is served to the identical presentation each time.
Business cabins
Business cabins at ZHYC are worked as multi-choice hot service, built to oven-ready formats sized to the galley fitted on the aircraft rather than to a generic tray. Crew meals, cabin crew meals and pilot meals are boxed separately against the roster, and every tray set is loaded ready for direct galley placement.
Protocol & dietary
Household, religious and medical requirements at YIH are documented per passenger before the specification reaches the kitchen, covering halal and kosher sets alongside the full range of IATA special meal codes. Every one of those sets is produced on a separate line and sealed before it leaves that line, so inflight catering for a mixed cabin never crosses a single dietary boundary.
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
HACCP-compliant aircraft catering at ZHYC
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 Yichang airport
Yichang carries scheduled, charter and government traffic across its single runway, and each of those profiles sets a different catering problem: a delegation is a documentation problem before it is a food problem, a charter wave is a capacity problem, and a repeat rotation is a repetition problem that rewards a fixed specification over a fresh one each time.
The uplift here moves from our flight kitchen to the wide-body stand by hi-loader, boarded to galley height rather than left at the foot of the aircraft, with our own crew on the ramp for the whole transfer. Inflight catering, in-flight catering and aviation catering at YIH run off that single ops desk, and airline catering at YIH is planned stand by stand rather than terminal by terminal.
What we commit to on this station is one coordinator named to the rotation, sealed carts through to the aircraft, and a signed handover at the galley door, with inflight catering in China held to that same commitment on every stand we work.
Commercial aviation catering for every mission at Yichang, China
01
Government and state flight catering at Yichang
Our crews hold the same wide-body reference code that governs every stand at Yichang against the paperwork a state movement carries with it, so a delegation is worked to protocol before it is worked to a menu. Government flight catering at YIH covers state visits and official delegations, with the file documented per passenger, security-cleared staff on the ramp, and the uplift sealed at the kitchen before it moves toward any head of state aircraft on the stand, with catering at YIH released only once that seal is checked.
Government & state flights →
02
Royal and VVIP flight catering at ZHYC
A wide-body reference code holds Yichang open to private airliners at the scale a royal household movement actually uses, rather than to business jets alone. Royal flight catering here is held to a written household specification kept on file between movements, covering BBJ, ACJ and wide-body VIP airframes, with halal and household dietary requirements produced on request and catering at ZHYC carried to the same continuity a repeat household rotation expects.
Royal & VVIP flights →
03
Charter and ACMI flight catering at YIH
A wide-body airframe on charter or ACMI work is what the reference code at Yichang exists to take, boarding it on the same stands used for scheduled traffic rather than a separate apron. Charter flight catering at ZHYC covers ACMI and wet-lease operators, group movements and special missions, with a full three-cabin uplift counted against the loading sheet and staged in galley order, and charter flight catering at YIH held to that same count on every leg of a multi-leg rotation.
Wide-body charter →
04
Airline and ad hoc catering at Yichang
A single runway of 3,200 metres at Yichang is enough to hold wide-body traffic that some outstations cannot take, which is exactly the traffic that most needs an ad hoc plan rather than a fixed one. Ad hoc airline catering here covers carriers running ZHYC as an outstation, plus outstation catering, diversion catering and technical stop catering staged off one duty roster, AOG included, across a multi-leg rotation, with crew meals in Yichang boxed to the same roster and crew meals at Yichang held to the identical standard as the cabin uplift.
Commercial airlines →
05
Private jet and FBO catering at ZHYC
On the same field that holds a wide-body reference code, the GA terminal and the FBOs at Yichang draw on a business aviation branch run separately from the wide-body kitchen line. Private jet catering at YIH is delivered to the ramp handler and the GA terminal on the same cold chain and the same paperwork as an airline uplift, with FBO catering, business aviation catering and business jet catering all worked from that one cleared specification.
Private jets →
Charter flight catering trusted by operators at ZHYC
Operators on commercial aviation catering at Yichang
Government flight department
Royal household
Charter operator
Scheduled airline
“Our ops team used the service at Yichang (YIH/ZHYC) as an airline ops catering supplier. The response time was good and we did not have to manage several local suppliers ourselves. A good partner to have when the usual supplier is not available. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Private jet operator
Fatima — VIP Aviation Coordinator
“I arranged private jet catering in Yichang for our departure from YIH/ZHYC. The menu selection was good and all special requests were clearly identified. A very easy service to use at this station. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Government flight department
Mariam — Air Transport Operations Officer
“For our flight from Yichang (YIH/ZHYC), the cabin order included multiple halal airline meals. The order arrived complete and the special requests were handled with the same presentation as the regular meals. That attention to detail makes a big difference onboard. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Charter operator
Katerina — Flight Operations Specialist
Station data for airport catering at Yichang (ZHYC / YIH)
| Datum | Value |
|---|---|
| Longest runway | 3,200 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | ZHYC |
Business jet catering questions at YIH
Technical stop catering questions at YIH
What operations gets asked every week about Yichang.
Ask operations directly →Can YIH handle VIP, VVIP and government flight catering, and under what protocol?
The single wide-body reference code held at Yichang is what qualifies the stand for this work: VIP flight catering and government flight catering here run on a sealed uplift, cleared staff and a protocol file documented per passenger.
How does ZHYC handle private jet catering to the FBOs and the GA terminal on the field?
ZHYC is served by a business aviation branch separate from the wide-body kitchen line, delivering private jet catering to the FBOs on the field and the GA terminal on the same cold chain and paperwork as an airline uplift.
Which lead time does Yichang need for an order, and how late can the specification still change?
The hi-loader and the sealed cart are booked against the confirmed stand time, so lead time depends on how far in advance that stand is known; last-minute airline catering and late specification changes are worked against the same cart right up to the loading window.
What halal, kosher and special meal codes does Yichang produce, and how are they documented?
We produce halal and kosher sets alongside the full range of IATA special meal codes (SPML), each one documented per passenger and finished on a separate production line before sealing.
Given a single runway, how does airline catering reach the aircraft airside at YIH?
There is a hi-loader route from the flight kitchen straight to the galley door at YIH, so airline catering is delivered airside delivery rather than left at the foot of the aircraft.
Outstation catering near Yichang
SHS / ZHJZ
Jingzhou
China · 97 km from Yichang
Airline & VIP flight catering →
HPG / ZHSN
Shennongjia
China · 161 km from Yichang
Airline & VIP flight catering →
CGD / ZGCD
Changde
China · 182 km from Yichang
Airline & VIP flight catering →
Aviation catering quote for Yichang airport
Request a quote
Send us your catering needs for YIH
Yichang (YIH / ZHYC)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Yichang, 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 Yichang (YIH)