Yellow bean paste and sweet bean paste is what's meant.
except that it is supposedly made with red kidney beans?
maybe it is Tian mian jiang paste/sauce?
20090419@2240 update: the original recipe was called Cha Chiang Mien (pronounced ja jeong mien). Doing a Google search on "cha chiang mien" I found this on Wikipedia (which I think is OK to quote):
"Zha jiang mian (lit. "fried sauce noodles") is a northern Chinese dish consisting of thick wheat noodles topped with a mixture of ground pork stir-fried with fermented soybean paste."
with the following additional information:
"In Beijing cuisine, yellow soybean paste (黄酱; pinyin: huáng jiàng) is used, while in Tianjin and other parts of China sweet noodle sauce (甜面酱; pinyin: tián miàn jiàng), hoisin sauce (海鲜酱; pinyin: hǎi xiān jiàng), or dou ban jiang (豆瓣酱; pinyin: dòu bàn jiàng) may be used in place of the yellow soybean paste."
Most of these are already in my pantry ready to try the recipe.
So the author (it was published in 1935!) simply got it wrong regarding red kidney beans! But the recipes in the book look interesting and pretty decent for the year of publication.
thanks to an answer by hzrt8w to another of my questions, I now try to find alternative phonetic spellings!
Edited by dmreed, 19 April 2009 - 10:45 PM.