A question of salt

Chinese people loves salty things, soy sauce, oyster sauce, preserved vegetables. So why is it that when western foods that are naturally salty are presented, they always send it back?

Oysters, clams, steaks-- all naturally salty.

Is it a matter of discrimination? Is it a matter of bad, misinformed marketing to which Hong Kong people are so acceptable to?

Westerner smells like meat, sweat like salt, stink of animal fat. Aged steaks are too gamey. You have to remember the idea of eating artensenial steak is relatively new in this part of the world.

They blanch their clams before adding it to vongole to mix with a artifically salty sauce.

Is it the idea that hong kong people are so used to the idea of non-fresh food (nothing is homegrown here, all is imported and until recently chilled meats came to shore, before that it was all frozen meats). So much of the tastebud here are used to non-fresh, no-taste meats disguised in sauces and other flavour enhancers, that the real taste of food is still quite foreign?

Here's the kicker, salt isn't just salty, but it enhances the flavour of whatever it is put on. That is why some pastry chefs put a dash in desserts. So if Hong Kong people already do not like the natural taste of meat, then why use salt to enhance the very flavour they would rather disguise?