||Brassica parachinensis is one of the major vegetables consumed in Hong Kong and her neighbouring regions. It is of great value if the microspore culture system for Brassica parachinensis could be established. Accordingly, in this study factors including bud length, individual plant, culture induction temperature, sucrose concentration and pH value have been examined in order to optimize the microspore culture of this important vegetable. This report describes for the first time a successful microspore culture of Brassica parachinensis. Established conditions include the use of buds of length between 2-3 mm, incubation temperature at 32 ℃ for the initial 24 hours, and maintained at 25 ℃ for the subsequent culture period, sucrose concentration of culture medium of 13-15 %, and an initial pH value of culture medium of 6.0-6.5.