EVA Air’s San Francisco VIP Lounge Scented with Duan Chunzhen’s Beef

China Airlines San Francisco branch announced on March 27th (Thursday) a partnership with the renowned Taiwanese brand Duan Chunzhen Beef Noodle to introduce four seasonal flavors of beef noodles in the San Francisco airport’s VIP lounge. This collaboration aims to allow passengers to savor authentic Taiwanese cuisine before boarding their flights.

China Airlines operates only five self-owned airport VIP lounges globally, located in Taipei Taoyuan, Kaohsiung, Bangkok, Tokyo Narita, and San Francisco. Among them, only the San Francisco lounge serves Taiwanese beef noodles, exclusively during flights to Taipei operating hours. With most flights from San Francisco to Taipei departing at night, passengers can indulge in a heartwarming and delicious bowl of noodles before their overnight journey.

Zeng Yuping, the General Manager of the San Francisco branch, expressed that Taiwanese people hold a deep emotional connection to beef noodles. Therefore, they specifically chose this classic dish to be available in the VIP lounge. Zeng personally sampled beef noodles from three to four establishments and concluded that Duan Chunzhen’s noodles, whether in broth or meat quality, closely resemble the authentic flavors of Taiwan. During the trial operation period, approximately 30 to 50 bowls are served daily, significantly enhancing passenger satisfaction. The company plans to introduce different flavors such as braised, tomato-based, original, and classic according to the season.

Duan Chunzhen Beef Noodle has three branches in Northern California, with their signature braised beef noodles being the most popular. The broth is prepared by sautéing beef tallow and Sichuan peppercorns with other aromatic spices, then simmering beef bones for over eight hours to achieve a slightly spicy and aromatic, rich flavor profile. The beef shank is stewed over low heat for two hours, resulting in a melt-in-your-mouth texture, while the handcrafted buckwheat noodles provide a chewy bite. Owner Rommie Tsai mentioned that the VIP lounge staff undergo three to four days of professional training to learn how to cook fresh noodles on-site, showcasing the most authentic taste of Taiwan.

In addition to beef noodles, the China Airlines VIP lounge also serves Taiwanese delicacies such as mapo tofu, radish cake, porridge with side dishes, pearl milk tea, and Ten Ren’s tea with original tea leaves. Tea selections include high mountain oolong, green tea, ginger tea, and caffeine-free herbal tea, allowing passengers to enjoy high-quality Taiwanese tea culture while waiting for their flights. Furthermore, the lounge offers a variety of Western bread, desserts, and beverages to cater to different dietary preferences of travelers.

During the event, Lee Sihien, Director of the Taiwan Tourism Bureau’s San Francisco office, attended the press conference. She mentioned that the number of American tourists visiting Taiwan in 2024 has surpassed pre-pandemic levels, indicating the strong potential of the North American market. Due to the popularity of sports among North Americans, the Tourism Bureau collaborated with China Airlines for the first time this year, sponsoring the San Francisco Marathon.