From what I observed Chinese culture doesn't mind spending time to savor the food, even when it requires maneuvering around bones, shells and so on. Seems like in the West we want to be able to plow through our foot without delay. Example, the chickens grown in the West are bred for greater amount of meat, but now have less flavor, so that we tend to prepare them with breading and spices to make the cuisine flavorful. The Chinese still prefer the old type of chicken bred for the original flavor, and having less meat per chicken.