The Chinese form of celery has skinny, hollow stalks, which are woodier than those of common North American celery. Other differences? Chinese celery is leafier (the leaves look and taste somewhat like parsley), and it has a pungent, peppery flavor. Chinese celery is a nearer relative of wild celery than the cultivated variety we eat in America. Asian cooks use it in soups and stir-fries as both an herb and a vegetable.