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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.
Red bean paste or adzuki bean paste is a dark red, sweet bean paste. It is used in Japanese confectionery, Chinese cuisine, and Korean cuisine. It is prepared by boiling and mashing adzuki beans and then sweetening the paste with sugar or honey.ed bean paste is used in many Chinese foods, such as: 1  Red bean soup (ç´è±æ¹¯/ç´è±æ²; pinyin: hong hÃ³ng dou / dÃ²u tÄng hong): HÃ³ng dou dÃ²u shÄ red bean paste with more water added to, form a, tong sui. 2  Or thick sweet soup it is often cooked and eaten with. 3  Tangyuan and lotus seeds this is.  almost always a dessert