Shanghai cuisine — the youngest of China’s 10 primary regional styles and one of the least familiar to some Westerners — can seem a little odd to those used to Americanized Cantonese and Szechuan. Stinky Tofu, for example, earns its name. But as interpreted at Ding’s Garden, the sometimes unfamiliar, divergent flavors and textures blend into a comforting, crazy quilt for the senses.