Pickling power

If you haven’t tried Shanghai’s favorite summer special— pickled cuisine, which marinates a variety of ingredients in the distilled rice wine dregs, here’s a great way to start. Combining the techniques of Shanghai pickled cuisine and the idea of Japanese sashimi, the raw spotted prawn provides a mouthful of flavorful and freezing “seafood-type of fatness”, as the restaurant’s chef consultant Tony Lu describes it. Among the three cherry tomatoes on side, the pink cube— a molecular confection made from cold tomato soup— makes a perfect ending with its sourness and marshmallow-like texture. Yong Yi Ting, LG level, Mandarin Oriental Pudong, 111 Pudong Road S, Pudong district. 0212082-9978.