An egg waffle is a spherical egg-based waffle popular in Hong Kong and Macau, and is an eggy leavened batter cooked between two plates of semi-spherical cells.
 They are best served hot, and often eaten plain, although they may be served with fruit and flavours such as strawberry, coconut or chocolate.
 It is referred to by its original Cantonese name, gai daan jai (鷄蛋仔), and in English, an egg puff, bubble waffle, eggette, pancake balls, pancake waffle, egglet, and puffle.
 They are sometimes referred to as Hong Kong cakes in Chinatowns across America, especially in New York.
 One piece of egg waffle can have around 20 to 35 small round 'balls'.
Everything (no Cantonese title) is a 1990 Cantonese album recorded by Chinese Cantopop singer Faye Wong when she was based in Hong Kong and recording under the Cantonese name: 王靖雯 Wong Ching Man (Shirley Wong).
Xanthosoma is a genus of flowering plants in the arum family, Araceae.
 The genus is native to tropical America but widely cultivated and naturalized in other tropical regions.
 Several are grown for their starchy corms, an important food staple of tropical regions, known variously as "malanga", "otoy", "otoe", cocoyam (or new cocoyam), "tannia", "tannier", "yautía", "macabo", "ocumo", "macal", "taioba", "dasheen", "quequisque", "ʻ ape" and (in Papua New Guinea) as Singapore taro ("taro kongkong").
 Many other species (including especially "X. roseum") are used as ornamental plants, and in popular horticultural literature are known as ‘ape or elephant ear (from the purported resemblance of the leaf to an elephant's ear), although the latter name is sometimes also applied to members with similar appearance and uses in the closely related genera "Caladium", "Colocasia" (i.e., taro), and "Alocasia".
Ho Tung Gardens, also known by its Cantonese name 'Hiu Kok Yuen', was a villa on the Peak, Hong Kong.
 It was built by Robert Hotung and his wife Clara in 1927.
 They referred to it as "The Falls", but it later became known as Ho Tung Gardens.
Nian gao (also niangao; nin gou in Cantonese), sometimes translated as year cake or Chinese New Year's cake, is a food prepared from glutinous rice and consumed in Chinese cuisine.
 While it can be eaten all year round, traditionally it is most popular during Chinese New Year.
 It is also traditionally eaten during the Duanwu Festival.
 It is considered good luck to eat nian gao during this time, because "nian gao" is a homonym for "higher year."
 The Chinese word 粘 ("nián"), meaning "sticky", is identical in sound to 年, meaning "year", and the word 糕 ("gāo"), meaning "cake" is identical in sound to 高, meaning "high or tall".
 As such, eating nian gao has the symbolism of raising oneself taller in each coming year (年年高升 "niánnián gāoshēng").
 It is also known as a rice cake.
 This sticky sweet snack was believed to be an offering to the Kitchen God, with the aim that his mouth will be stuck with the sticky cake, so that he can't badmouth the human family in front of the Jade Emperor.
Callaloo (sometimes calaloo or kallaloo) is a popular Caribbean dish originating in West Africa served in different variants across the Caribbean.
 The main ingredient is a leaf vegetable, traditionally either amaranth (known by many local names, including "callaloo" or "bhaaji"), taro or "xanthosoma".
 Both are known by many names, including "callaloo, coco, tannia, bhaaji", or "dasheen" bush.
 Because the leaf vegetable used in some regions may be locally called "callaloo" or "callaloo bush", some confusion can arise among the vegetables and with the dish itself.
 Outside of the Caribbean, water spinach is occasionally used.
 Trinidadians, Grenadians and Dominicans primarily use taro/dasheen bush for callaloo, although Dominicans also use water spinach.
 Jamaicans, Belizeans and Guyanese on the other hand use the name callaloo to refer to amaranth, and use it in a plethora of dishes and also a drink ('callaloo juice').
 The 'callaloo' made in Jamaica is different from the 'callaloo' made in Trinidad and Tobago and Grenada in terms of main ingredient (the leaf used) and other ingredients included (for example, Jamaicans tend to use only callaloo leaf, salt, onions, and scallions, and simply steam the vegetable, while Trinidadians use okra and coconut milk to make a different dish with a different taste and consistency).
Turnip cake () is a Chinese dim sum dish made of shredded radish (typically Chinese radish) and plain rice flour.
 The less commonly used radish cake is a more accurate name, in that Western-style turnips are not used in the dish; it is traditionally called carrot cake in Singapore.
 It is commonly served in Cantonese "yum cha" and is usually cut into rectangular slices and sometimes pan-fried before serving.
 Each pan-fried cake has a thin crunchy layer on the outside from frying, and is soft on the inside.
 The non-fried version is soft all over.
 It is one of the standard dishes found in the dim sum cuisine of Hong Kong and China as well as overseas Chinatown restaurants.
 It is also commonly eaten during Chinese New Year, since the word for radish (菜頭, "chhài-thâu") is a homophone for "good fortune" (好彩頭, "hó-chhái-thâu") in the Hokkien language.
 In Taiwan, turnip cake is also commonly eaten as part of a breakfast.
Kerala Solvent Extractions Ltd, now known as KSE Ltd (BSE: 519421, NSE: KSE), is a company that is engaged in the manufacture of Cattle feed, Oil Cake processing (extraction of oil from copra cake by solvent extraction process and refining the same to edible grade), and Dairy products in Irinjalakkuda, Thrissur District, state of Kerala, India.
 The Company was incorporated on 25 September 1963 and began commercial operations in April, 1972 by setting up Kerala’s first solvent extraction plant to extract coconut oil from coconut oil cakes.
 Subsequently, in 1976 the company set up a plant to manufacture ready mixed cattle feed.
 In the last three decades, KSE has emerged as a leader in solvent extraction from coconut oil cakes and also the largest cattle feed producer and supplier in Kerala.
 In 2000, KSE entered the business of procuring, processing and marketing milk and milk products.
 In 2002, KSE started producing and marketing icecreams under brand name 'Vesta'.
Chinese sausage is a generic term referring to the many different types of sausages originating in China.
 The southern flavor of Chinese sausage is commonly known by its Cantonese name 'lap ceung' (or 'lap chong') ().
Taro cake () is a Chinese dish made from the vegetable taro.
 While it is denser in texture than radish cakes, both these savory cakes made in a similar ways, with rice flour as the main ingredient.
 When served in dim sum cuisine, it is cut into square-shaped slices and pan-fried before serving.
 It is found in Hong Kong, China, and overseas Chinatowns restaurants.
 Other ingredients often include pork and Chinese black mushroom, or even Chinese sausages.
 It is usually topped with chopped scallions.

Question: Which ingredient of Taro cake is known by its Cantonese name 'lap ceung'?
Answer: Chinese sausage