Nowadays, Shanghai airport is one of the busiest in the world for aircraft traffic. Foreign tourists are increasing year by year which means a lot of airline meals are being consumed. However, according to ASKCI and the International Rating Agency, Shanghai Eastern is at the lower end of the domestic and foreign spectrum. Meanwhile, many passengers have complained online that airline meals are getting worse. Companies, mainly American airlines, keep their profits by cutting food costs. Is airline food really not important to passengers? The project is to study this. In addtion, this project aims to increase passengers' loyalty index through the in-flight meal. The current project is divided into two parts: research and design results.The aim of this study was to find out what passengers really want in an airline meal.The research is divided into: Analysis of Shanghai Airlines,Tangible and Intangible Factors of Untasty Airline Food, Airline Catering Chain and Shanghai Culture Survey. Kano's model is used to summarise the research conclusions and propose design concepts. Ergonomics, cost of materials, method of recovery and order of delivery will also be considered.