tip: apex of tongue, most anterior part blade: lies right in back of the alveolar ridge dorsum (body): main mass of tongue in front of the root root: most dorsal part of tongue.
Bring milk, water and celery root to a simmer in a large saucepan over medium heat. Reduce the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Reserve 1 cup of the cooking liquid, then drain. Puree the celery root, butter, salt and pepper in a food processor (or blender) until smooth and the consistency of thinned mashed potatoes.
Get rid off all the leaves and roots. Rinse the celery and drain the water properly. Use your hand to press down the celery stalks then slice the celery stalks into 1 inch long sections. Heat up a wok with 1 tablespoon of oil at high heat. When the oil is hot add the garlic and chili. Stir fry until the fragrance comes out and add Chinese celery. Stir fry the celery until the celery turns slightly dark green and add the stock. Cook for 30 seconds. Add all the seasoning and mix evenly.