chinese celery Sentence Examples
- Chinese celery, also known as leaf celery or cutting celery, is a type of celery cultivated for its flavorful leaves and thin stalks.
- Unlike traditional celery, Chinese celery has a stronger, more pungent flavor, making it a popular ingredient in Asian cuisine.
- Chinese celery is commonly used in stir-fries, soups, salads, and as a garnish for various dishes.
- The leaves of Chinese celery are rich in aroma and are often used to enhance the flavor of broths and sauces.
- This variety of celery is also prized for its medicinal properties in traditional Chinese medicine, believed to have cooling and detoxifying effects.
- Chinese celery is smaller and more delicate than Western celery, with thinner stalks and darker green leaves.
- In Chinese cooking, Chinese celery is frequently paired with garlic, ginger, and soy sauce to create aromatic stir-fries and braised dishes.
- Due to its intense flavor, Chinese celery is often used in moderation to avoid overpowering other ingredients.
- Chinese celery is relatively easy to grow and is cultivated in many regions with suitable climates.
- Whether used as a seasoning or a vegetable in its own right, Chinese celery adds depth and complexity to dishes, contributing to the vibrant flavors of Asian cuisine.
chinese celery Meaning
Wordnet
chinese celery (n)
elongated head of crisp celery-like stalks and light green leaves
Synonyms & Antonyms of chinese celery
No Synonyms and anytonyms found
FAQs About the word chinese celery
elongated head of crisp celery-like stalks and light green leaves
No synonyms found.
No antonyms found.
Chinese celery, also known as leaf celery or cutting celery, is a type of celery cultivated for its flavorful leaves and thin stalks.
Unlike traditional celery, Chinese celery has a stronger, more pungent flavor, making it a popular ingredient in Asian cuisine.
Chinese celery is commonly used in stir-fries, soups, salads, and as a garnish for various dishes.
The leaves of Chinese celery are rich in aroma and are often used to enhance the flavor of broths and sauces.
