Do the Chinese eat dry beans?
e.g. white beans, limas etc?
just curious, looking for different bean recipes
The Chinese eat a LOT of dry beans. In fact based on what is commonly sold in Chinese markets I'd say they are second only to the Peoples of India in the diversity of bean species they eat. Besides those mentioned, it is also common to find bags of, dry soybeans (white, black and green), favas (fava chile paste is an integral part of some chinese cuisines), cowpeas (black eyed peas are a kind of cowpea, but the Chinese are also fond of a lot of other colors, lablab beans (the same species as they hyacinth beans people grow in their gardens, but, like in India, the chinese tend to only use the white seeded versions for food, as they are the safest and tastiest to eat as mature beans.) Urd/Urad (the same small greish black bean used to make some dhal in India) and so on. There are also a few that seem to be largely specific to China itself, like the rice bean (a very small skinny usually red bean closey related to the adzuki). And based on some of the stuff that can show up mixed into the above, I strongly suspect there are places in China where horse gram, guar beans, pigeon peas,mothe beans and most of the other legume crops one would more normally associate with India are part of the diet.