1. You need a head of celery, a sharp knife, and a peeler.

2. Peel off the celery stems.

3. Wash each stem with cold water and remove the dirt on it. Then cut off the white part at the head of the stem and regenerate it or throw it away.

4. The skin of celery is sometimes difficult to swallow, especially when it is cut into larger pieces. The fiber on the skin can kill you. It's best to remove it with a peeler.

5. Cut into large pieces: Large pieces of celery are usually used to stew soup or make sauce in Western food, and are finally filtered out. So just use a knife to cut into sections about 2.5-3 cm long.

6. When cutting the main stem, stop where the celery begins to branch. This area can be reserved for planting.

7. Slice: When you need to fry or make salad, you can cut it into half-moon-shaped slices about 0.3-0.5 cm thick.

8. Cut diagonal thin slices: Cut diagonal thin slices on the stem at a certain angle to make the slices look larger. The slanted blade is suitable for stir-frying.

9. Dice: Use the tip of a knife to cut the stem lengthwise, from the head to the leaves. For beginners, it is easier to cut the long stem into two or three sections crosswise and then cut it lengthwise.

10. Continue to split. Cut lengthwise several times. The number of cuts determines the final size. For medium-sized dices, cutting them in half is enough; for smaller ones, you can quarter them; for even smaller ones, you can divide the stems into about 0.2-0.3cm wide.

11. Turn the chopped celery stems over, pinch them together, and cut them into thin dices crosswise.

12. Cut into segments: Celery segments are often used in salads or soups. You can first cut the celery into quarters lengthwise like you would cut it into fine dices, and then cut it crosswise into 4-5 cm lengths.