Special equipment: a 2-tier bamboo steamer and dry ice
For the pickled plums in brine: Combine the sugar and vinegar in a glass jar and stir until the sugar dissolves. Add the plums and set aside in the refrigerator until the plums are pickled, about 1 hour.
For the plum pickle shots: Fill a cocktail shaker with ice. Add the vodka, five-spice powder and 3 ounces pickled plum brine and shake for 30 seconds. Strain the mixture into 2 sake glasses, garnish each with a pickled plum and slice of Chinese pork jerky.
Arrange the shot glasses with others, if desired, in the top basket of a 2-tier bamboo steamer. Place a small bowl of water in the bottom basket. Right before serving, place several cubes of dry ice in the bowl of water. Place the lid on top of the steamer basket. To serve, remove the steamer basket lid and the dry ice smoke will pour out.
Recipe courtesy of Ching-He Huang