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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.
Chiang fermented bean curd (Chiang-doufu) is made with cubes of tofu soaked in either Chinese-style miso (Chiang) or soy sauce for several days. Usually reddish-brown in color and salty, it may be dried and fermented further and may also be mixed with sake lees.In Japan, miso is used.he flavor is salty with mild sweetness. The texture and taste of fermented bean curd resembles a firm, smooth paste not unlike creamy blue cheese. (Indeed, this kind of tofu is sometimes called Chinese cheese in English).