When you're eating on the bone, it makes the experience last a little longer. You can suck a little more flavor from the bones after you eat the meat.
The Chinese philosophy is that you're not just eating something because you like the way it tastes. There's always a sense of creating a balance.
Throughout China, everyone does stir-fries, but only the Cantonese speak about wok hay. They're experts because it's hot and tropical there, with abundant produce and seafood. They cook and eat it quickly, with no leftovers.