The best way to eat Majiagou celery is cold salad.

The method is as follows:

1. Select Majiagou glass crisp celery, remove the roots and leaves, leaving only the middle stem. (Why choose Majiagou celery? You can search on Baidu)

2. Pat it with a knife and cut into long sections. The state in the picture will naturally form.

3. Put the corn oil in the pot, add Sichuan peppercorns, dried chili peppers, star anise, and Laoganma to heat.

4. Copy until the red oil comes out and the dried chili becomes crispy. Turn off the heat, add soy sauce and consume oil. (You will see bubbling)

5. Pour it onto the celery. Add vinegar and sesame oil. Mix it.

6. Sprinkle a little black sesame seeds. Plate.

Majiagou celery is a specialty product of Qingdao City, Shandong Province, and a national geographical indication product of China.

Majiagou celery is an excellent farm variety of Chinese celery hollow types with strong local characteristics. It has a cultivation history of more than 1,000 years. Its unique features are deeply loved by consumers. The excellent quality of Majiagou celery is closely related to environmental factors.

In order to protect this local specialty, the Qingdao Pingdu government registered the "Majiagou" brand trademark with the State Administration for Industry and Commerce in 2003. After hard work, the development of Majiagou celery industry has achieved remarkable results.

From 2005 to 2008, it has been certified as a pollution-free agricultural product production base in Qingdao, certified as a pollution-free agricultural product by the Ministry of Agriculture, and grade A certified as a green food by the Ministry of Agriculture; it is the most popular famous and high-quality agricultural product among consumers in Qingdao.

In December 2007, the former General Administration of Quality Supervision, Inspection and Quarantine officially approved the implementation of geographical indication product protection for "Majiagou Celery".