（DCS系统）和（机器人系统）及（大型伺服控制系统）备件大卖！叫卖！特卖！卖卖卖！
RIGHT behind Shanghai’s river strip, lined with glam restaurants and bars, a casual, laid-back venue for some of the best meat in town has been opening up its doors for half a year.

Owner Zhao Yao, an inner Mongolian original, has a “mission” — to bring some of the most authentic tastes to Shanghai from the vast grasslands of his hometown.

“And I don’t want to replicate the traditional decoration that one finds in the region. We are creating a urban restaurant in the Bund area where elegant meets tradition. Obviously one can find some Mongolian touches as I display a few antique pieces from my personal collection,” he said.

This place sports a great atmosphere. The first floor features expansive French windows and wood materials dominating the space, exuding a cozy vibe. The second floor is more intimate and quiet in its designs where some of his personal collection is on display, a peak into the Mongolian culture.

Traditional Mongolian food is typically high in diary produce, and meats, especially lamb and beef, form most meals. Flipping through the menu, meat lovers have so many options and cooking methods. All the diary products and meat are imported from Inner-Mongolia.

The real Mongolian meal starts from the milk tea served warm in a big beautiful brass pot (158 yuan/four pax). More like a ritual for the Inner Mongolians, the local people start the day with the warm milk tea boiled in house for at least one hour. The strong, milky tea is made with Pu’er tea, milk, water and interesting ingredients — hand-made yogurt cream, milk film, beef jerky, and fried millet.

Milk remains a staple in the Mongolian diet and a plate of milk-based snacks is recommended, including dried milk tofu, milk film, local cheese resembling dry mozzarella and millet, an important grain product that Mongolians eat.

However, I came to Khans anticipating the meat fare. The first meat dish I’ve tasted was Roast Mongolian Grassland Lamb Ribs (158 yuan/small portion; 298 yuan/big portion). Seasonings of real Mongolian food are very simple and minimal. The whole piece of lamb spare ribs featured golden crisp skins with tender juicy meat mixed with right amount of fats. The staff here helped slice the meat from the bone into smaller pieces and I recommend to eat with your hands if you want it the authentic way.

Grassland cattle beef is highly recommended for those who prefer beef meat. This breed is native to Inner Mongolia that have been herded for centuries by nomads and used by farmers as draft animals and are highly valued for their meat. It delivers all the flavors without the insane fat levels found in Angus beef. It’s simply chewy and tender.

Never leave Khans without tasting their Mongolian Beef Pot Sticker (58 yuan). Filled with a savory beef filling, the Mongolian “taco” is the reason you come back again to Khans.