"Chinese food" in Western countries will tend to feature the ingredients people popularly eat in their countries. Garlic bulbs with roots scooped off the bottom (leaving a clean concave) are Chinese. https://www.thespruceeats.com/stir-fry-chinese-celery-recipe-695317 Goji berry helps prevent aging, and thus one of the names for the fruit in Chinese refers to its anti-aging property. 1. While they look similar a lot, there is a whole lot of difference between the three. Smaller - with stalks usually less than 1.5 cm in diameter, it is intensely aromatic. A little unknown fact, celery grown in Hong Kong is a little bit different from western celery, but western celery is a perfect substitute when Hong Kong celery is not available. Finally, they're almost always sautéed to gently tease out flavors that permeate the rest of the dish. Unlike the regular celery, Chinese celery has thinner stems, more leaves, and a stronger flavor. Domestic bulbs, on the other hand, come with roots attached - sometimes. 3. Ancient Chinese medicine books recorded that celery is sweet and cool in nature, and able to clear the mind and rid frustration “heat”, tranquilise the mind, cool … Chinese celery is an Asian variety of Western regular celery. Celery, an accepted Chinese herbal for thousands of years, still is one today; and it is a popular food worldwide. (The European celery is - very imaginatively - called sai kun, "Western celery".) The scooping lowers the weight and thus the shipping costs, but it also removes contaminated soil – something that is required by U.S. law. Asian Celery. Chinese celery is longer and thinner than regular celery and has a very strong celery flavor. In the Western world, these might include garlic, onions, carrots, celery, bay leaves, thyme, parsley, and peppercorns, while in Asia you might find green onions, ginger, garlic, and warm spices. While celery’s journey started from England and France, parsley came from the Mediterranean lands; on the other hand, cilantro originated in southern Europe and Western Asia. For example, Americans usually prefer beef, chicken, pork, shrimp, dairy, potatoes, tomatoes, carrots, celery, Western big onions, rice and wheat noodles. Asian celery is of the same family as Western celery but has evolved into something quite different. This oriental celery is often substituted for the regular celery to be used in soups and stir-fries. Chinese vegetables are ... toss petite peas, tomatoes, onion, celery, carrots, and peppers into a salad. Health Benefits of Celery. Similar to the western variety, the stalks are mostly consumed since the leaves are usually way too bitter. The Chinese prefer the strongly flavoured Asian celery (kun choi). Goji Berry. The most common variety, Apium rapace, is probably a younger cousin to Chinese celery.The Asian variety is less known in western countries but better known in Asia. Also known as Szechuan peppercorns, these are actually berries from the prickly ash tree, and were the original sources of spiciness in Chinese cuisine before Portuguese traders brought chili peppers in the 16th century.Sichuan peppercorns are renowned for the numbing "ma" sensation, similar to a pins and needle feeling, and provide an extra kick for any spicy dish. Alice Zou. The ‘Q2-JN11’, a local celery, is a highly inbred line obtained by artificial selfing of ‘Jinnan Shiqin’. In traditional Chinese Medicine celery also has many other health benefits. 5.Chinese Celery. Even the most tender batch of Chinese celery can be a little tough and pack a ton of fiber and celery flavor. 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