According to The Oxford Companion to Food, the Chinese have been using celery since the 5th century AD. Chinese celery is quite different from regular celery, which is European in origin. Chinese celery originated in a form of wild celery found in Asia. The stalks are much thinner (they are also hollow), and the color can range from white to dark green. Along with a different appearance, Chinese celery has a much stronger flavor. It is seldom, if ever, eaten raw, but is a popular addition to soups and stir-fries. Just chop up the entire plant and toss it in with other vegetables.