Yellow chives or Golden chives are exactly the same plant as the green Chinese garlic chives you see for sale in Chinese supermarkets, they are just grown without direct exposure to sunlight, thus the leaves are yellow instead of green. This also results in a milder flavour, more onion-y than garlicky. Where can you use them? Most anyplace that you can use the green Chinese chives. I've enjoyed green Chinese chives as part of an omelette, as part of a filling in Chinese dumplings (Jiaozi), and in stir-fries. And, of course, Pad Thai (but don't substitute the yellows ones in that dish, you need the flavour of the green ones).