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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.
Dragon Tongue Bush Bean Seeds. This beautiful, old HEIRLOOM variety is good for fresh use or for dried beans. When the flat, string-less 15-18cm (6-7â³) beans turn from a lime green to yellow with bright purple stripes, theyâre ready to use for cooking or freezing.They can also be grown to the dry stage for winter use in soups and stews.You should mark some plants for regular picking and leave other plants unpicked to mature for dry beans. Dragon tongue bush bean seeds are brown with dark markings. Also known as Merveille de Piemonte.hey can also be grown to the dry stage for winter use in soups and stews. You should mark some plants for regular picking and leave other plants unpicked to mature for dry beans. Dragon tongue bush bean seeds are brown with dark markings. Also known as Merveille de Piemonte.