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Chinese Yellow Bean Sauce, or Hugan Jiang, a part of any complete Chinese pantry, is a ubiquitous puree made from soybeans that are left over from making soy sauce. The fermented bean by-products of soy sauce are mixed with flour, salt, and sugar, water or soy sauce to make a basic paste that is sold in jars.he basics are the same, and the taste really depends on what is added to the beans. Koon Chun Ground Yellow Bean Sauce. Although Chinese grocery stores sell bean sauce in cans, you will usually find them in jars. Once opened, the leftover bean sauce can be stored in the refrigerator for up to six months.
-July 2010. Wax bean is a species that belongs to the phaseolus family and it is related with the dragon tongue beans and green beans and it is similar in taste to the yard long green bean. Wax bean is also called butter bean, due to the fact that it presents yellow pods.Usually, the wax bean is colored in yellow, gold or purple and sometimes it is considered a more colored version of the immature green bean. Other given names are yellow bean and purple bean. think half the reason people read this blog is because they can't believe it's called waxed bean.. I didn't realize it, honestly, until about 7 months into this project, when speaking to a college classmate at an alumni event, that waxed bean has some phallic connotation.