Chinese food is definitely different. In Australia we value big meaty chunks so much, we’re always looking for the biggest piece of breast meat we can find. So far in Beijing it seems like most Chinese restaurants and food in general centers around eating the bones, gristle and fat of the animal.
This is definitely taking some getting used to. I’ve had some restaurants and waiters tell me what other foreigners eat and suggest I get that otherwise I occasionally end up with some strange food. It’s not necessarily a bad thing but just a bit of culture shock. One of the first things I do when I get home is going out for a delicious chicken parmigiana made of three chicken breasts.