Question: Taro cake includes taro, as well as other ingredients, including sausages originating in china which have a flavor commonly known as what?

Context articles: Colocasia esculenta
Taro cake
Turnip cake
Callaloo
Chinese sausage
Forcemeat
Depression cake
Tahchin
Međimurska gibanica
Kladdkaka

Colocasia esculenta is a tropical plant grown primarily for its edible corms, the root vegetables most commonly known as taro.
 It is believed to be one of the earliest cultivated plants.
 Linnaeus originally described two species which are now known as "Colocasia esculenta" and "Colocasia antiquorum" of the cultivated plants that are known by many names including eddoes, dasheen, taro and madumbi, but many later botanists consider them all to be members of a single, very variable species, the correct name for which is "Colocasia esculenta".
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.
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.
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).
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') ().
Forcemeat is a mixture of ground, lean meat mixed with fat by either grinding, sieving, or puréeing the ingredients.
 The result may either be smooth or coarse, depending on the desired consistency of the final product.
 Forcemeats are used in the production of numerous items found in charcuterie; such items include quenelles, sausages, pâtés, terrines, roulades, and galantines. Forcemeats are usually produced from raw meat, except in the case of a "gratin" forcemeat.
 Meats commonly used in the production of forcemeats include pork, fish (pike, trout, or salmon), seafood, game meats (venison, boar, or rabbit), poultry, game birds, veal, and pork livers.
 Pork fatback is often used for the fat portion of a forcemeat as it has a somewhat neutral flavor.
Depression cake is a type of cake that was commonly made during the Great Depression.
 The ingredients include little or no milk, sugar, butter or eggs, because the ingredients were then either expensive or hard to obtain.
 Similar cakes are known as "War Cake," as they avoided ingredients that were scarce or were being conserved for the use of soldiers.
 A common Depression Cake is also known as "Boiled Raisin Cake," "Milkless, Eggless, Butterless Cake," or "Poor Man's Cake."
 "Boiled" refers to the boiling of raisins with the sugar and spices to make a syrup base early in the recipe.
 However, some bakers do include butter.
 Boiled raisin-type cakes date back at least to the American Civil War.
Tahchin (Persian: ته چین‎ ‎ ), also known as Persian Baked Rice Cake, is an Iranian rice cake that includes rice, yogurt, saffron, egg, and chicken fillets.
 It is also possible to use vegetables, fish, or meat instead of the chicken fillets.
 TahChin is composed of two different parts: The thin Tahdig part which includes the chicken fillets, saffron, and other ingredients at the bottom of the cooking pot and the second part which is the white rice.
 In restaurants, Tahchin is mostly prepared and served without the white rice part.
Međimurska gibanica(; Medjimurian layer cake) is a type of gibanica or layer cake originating from Međimurje County, Croatia.
 It is made of puff pastry and four fillings: nuts, fresh cheese, poppy seeds and apples, as well as of many additional ingredients.
 It is a traditional dish especially popular in Northern Croatia, rich in flavour and full of calories, a delicacy which is an integral component of Croatian cuisine.
Kladdkaka (lit.
 Gooey/messy cake but more commonly known as "chocolate mud cake") is a type of Swedish cake.
 This dense sticky chocolate cake is similar to a brownie and has a soft and gooey center.
 It is sometimes eaten with whipped cream or vanilla ice cream.