Hong Kong

Hong Kong’s subtropical climate and dense urban environment foster both rooftop and peri-urban farming, where growers raise bird’s eye chili (Thai-style prik khee nu), long green chilies similar to Chinese facing-heaven peppers, and a range of imported jalapeño, habanero, and superhot cultivars for niche markets.

Wet markets sell local and mainland-grown chilies such as chaotian jiao (facing-heaven), er jing tiao, and green finger chilies. In Cantonese cuisine, fresh red and green chilies are used in stir-fries, claypot dishes, and dipping sauces—often sliced with soy sauce and vinegar. Bird’s eye chilies are key to Thai, Vietnamese, and fusion cooking, while Sichuan restaurants lean on facing-heaven and lantern chilies.

Artisanal makers craft chili oils and XO-sauce-like condiments using local chilies plus dried facing-heaven or er jing tiao. Though Hong Kong doesn’t have its own named landrace pepper, it is a major hub for diverse Asian chili varieties.