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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.
Wax beans are a type of edible bean known for their bright yellow coloration. Similar in taste to string or green beans, wax beans can be used in a variety of dishes and may be eaten cooked or raw.Also known as butter beans, they are typically harvested in late spring and early summer, and grow in temperate areas.ll you need to make the wax bean soup is onions, parsley, butter, wax beans, vegetable juice, water, milk, wheat flour and a bit of sour cream. To start, all you need to do is saute the onions and parsley in some butter.