东北，物产丰富，和云南以及西北等地十分相似，都是多民族聚在一起的地方。所以，东北菜是在鲁菜的基础上又吸纳了满、蒙、朝以及日韩、俄罗斯等众多的饮食元素，所以，有人说，东北菜虽然不是八大菜系之一，却也另成菜系，称之为第九大菜系也不过为！

Northeast China, rich in resources, shares similarities with Yunnan, Northwest China, and other regions by being a melting pot of various ethnicities. Therefore, Northeastern cuisine, based on Shandong cuisine, incorporates elements from Manchuria, Mongolia, Korea, Japan, Russia, and more. Some even argue that although Northeastern cuisine is not one of the eight major Chinese cuisines, it deserves recognition as the ninth major cuisine!

东北菜的特点是一菜多味、咸甜分明、用料广泛、火候足、滋味浓郁、色鲜味浓、酥烂香脆。咸甜分明，滋味浓郁！

The characteristics of Northeastern cuisine include diverse flavors, a clear balance of salty and sweet, wide use of ingredients, precise cooking times, rich and intense flavors, vibrant colors, and a crispy texture. Distinctly sweet and salty, with rich and intense flavors!

东北菜讲究吃得豪爽、吃得过瘾，色泽鲜明，善于运用优质应季食材，借助葱姜蒜等提味，用酱油等提色。东北菜的常见菜品有锅包肉、熘肉段、酱骨架、地三鲜、白肉血肠、雪衣豆沙、猪肉炖粉条、小鸡炖榛蘑、酸菜白肉、东北乱炖、扒三白、赛熊掌、杀猪菜等等。东北酸菜和蘸酱菜也是东北饮食区别于其他菜系的一大特点。

It emphasizes hearty and satisfying meals, with a focus on vibrant colors, seasonal ingredients, and the use of ingredients like green onions, ginger, garlic, and soy sauce for flavor enhancement. Common dishes in Northeastern cuisine include "guo bao rou" (sweet and sour pork), "liu rou dian" (sauteed pork slices), "jiang gu jia" (sauce-cooked spare ribs), "di san xian" (three delights with potatoes, eggplant, and bell peppers), "bai rou xie chang" (pork with blood sausage), "xue yi dou sha" (snow coat red bean paste), "zhu rou dun fen tiao" (pork stewed with glass noodles), "xiao ji dun zhen mo" (stewed chicken with mushroom), "suan cai bai rou" (sour cabbage with pork), "dong bei luan dun" (Northeastern mixed stew), "pa san bai" (stir-fried three white vegetables), "sai xiong zhang" ("bear paw" made of beef), "sha zhu cai" (pig dish), and more. Distinctive features of Northeastern cuisine include its sour cabbage and vegetables served with dipping sauce, setting it apart from other culinary styles.