Celtuce, also known as stem lettuce or Chinese lettuce, is a type of lettuce cultivated for its thick, edible stem. In Chinese cuisine, it's commonly referred to as 莴笋 (wōsǔn), 莴苣 (wōjù), or 千金菜 (qiānjīn cài). It's a popular ingredient in stir-fries, cold salads, and other dishes.  

Celtuce is a cultivar of lettuce (Lactuca sativa) grown for its thick, cylindrical stem. The leaves can also be eaten, but the stem is the primary edible part.  It's known for its crisp texture and slightly sweet, nutty, and peppery flavor, which can be reminiscent of both celery and cucumber.  

In Chinese Cuisine: Celtuce is widely used in Chinese cooking, particularly in stir-fries and cold dishes.  It's a common sight in Chinese grocery stores and markets.  The stem is often peeled and sliced or shredded before cooking.  Popular dishes include stir-fried celtuce with garlic and chili, celtuce with pork, and celtuce salad.  

How to Prepare it: Peel the stem: Remove the tough outer skin, which may have white strands.  Slice or shred: Cut the stem into desired shapes (thin slices, rhombus shapes, or shredded).  Cook: Celtuce can be stir-fried, braised, or used in salad.