This week on Poh’s Kitchen it’s all about food traditions from the ancient city of Peking (Beijing) and the French countryside- and it’s not just the recipes and how they’re cooked but how they’re eaten that guarantees taste combinations that are perfectly balanced and an honour to experience. When Poh finds that Emmanuel, whose passion is food history, has never had the full Peking Duck banquet experience she treats him to the 600 year old tradition that's still practiced today. From the expert preparation of the duck by Chef Chan to the white - gloved waiter who carves at the table and the three courses prepared firstly from the duck skin, then the duck meat and finally the bones cooked into a delicate broth. It's a food tradition that Poh's pretty excited about.