In the early years, Hong Kong's agriculture was quite developed. Through the superb skills of local farmers from the mainland, the support of the Kadoorie Agricultural Auxiliary Society (founded in 1951 by two brothers Sir Horace Kadoorie and Lord Rowland Skadoori), and the fishing industry at that time. With the assistance of the Agriculture Department (established in 1912, renamed the Agriculture, Fisheries and Conservation Department in 2000), different famous vegetable varieties are grown in different soils in various districts of Hong Kong. Yuen Long Simiao (rice), Tung Chung rice and shallots (grown with shallots in dry land), Ma Shi Po water green onions (grown with seeds in wetlands), Lei Kung Chiseled bitter gourd in Ta Kwu Ling, Choy Sum in Tuen Mun So Kwun Wat and Siu Lam, Tsuen Wan Chuan Long and Castle Peak watercress, Fanling Wah Shan lotus pond kale, Pak Nai radish, Pat Heung ginger, Mui Wo pineapple, Nam Chung lotus root and Lamma Island glass lettuce, etc.

In 2012, the Agriculture, Fisheries and Conservation Department, the Produce Green Foundation, the FEDVMS Association and local vegetable seed experts cooperated to form the "Hok Tau Pak Choi Rehabilitation Project".  Different kinds of seeds were obtained from the market and submitted to the Agriculture, Fisheries and Conservation Department for experimentation. It is cultivated on the farm, and when it grows up and harvests, invite the descendants to observe, taste and research, and find the closest varieties was cultivated by the indigenous residents.

It is believed that the only thing that is still preserved in Hong Kong is "Hok Tau Pak Choi", which is believed to be a close relative of the "Hok Tau Pak Choi" or "He Dou" pak choi seen in the markets and supermarkets.