Shandong has a warm-temperate monsoonal climate, with hot, rainy summers and dry, sunny winters. It has a mean annual temperature of 10.5 to 13.5 degrees Celsius - the hottest month, July, averaging 24 to 27 degrees Celsius and the coldest month, January, -4 to 1 degrees Celsius - and a mean annual precipitation of 550-950 mm.
Mainly relying on rainfall, the province's water resource is in scarcity, with only 520 cubic meters of water available for each of its residents, accounting for 18.8% of the national average of 2,770 cubic meters per head. A total of 128 varieties of minerals, 78% of that found in China, have been discovered in the Shandong province, of which 33 have their surveyed deposits listed among the top tens of the nation:
gold, natural sulphur and gypsum rank the first; petroleum, diamond, magnesite, cobalt, hafnium, and granite are the second; and kali salt, graphite, talc, bentonite, and limestone are the third. There are more than 3,100 varieties of plant, including 645 of wide cash, growing in the province. One of China's major agricultural production bases,
Shandong is known as "a warehouse of grains, cotton, and oil, and the land of fruits and aquatic products." The province is one of China's important energy bases, with Shengli Oilfield being the second largest of its kind in the country, and Zhongyuan, another oilfield, having a major part on its territory.
Lu Cuisine (Shandong Cuisine) is one of the Eight Great Cuisines in China.
As an important component of Chinese culinary art, Shandong cuisine, also known as Lu Cai for short, boasts a long history and far-reaching impact. Shandong cuisine can be traced back to the Spring and Autumn Period (770-221BC). It was quickly developed in the South and North Dynasty (960-1279), and was recognized as an important style of cooking in the Qing Dynasty (1644-1911). Shangdong cuisine is representative of northern China's cooking and its technique has been widely absorbed in northeast China.
Shandong is a large peninsula surrounded by the sea, with the Yellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. Shandong's most famous dish is the "sweet and sour carp". A truly authentic "sweet and sour carp" must come from the Yellow River.
Shangdong cuisine is famous for its wide selection of material and use of different cooking methods. The raw materials are mainly domestic animals and birds, seafood and vegetables. The masterly cooking techniques include Bao (quick frying), Liu (quick frying with corn flour), Pa (stewing), roasting, boiling, using sugar to make fruit, crystallizing with honey.
Lu Opera, Shandong Kuaishu (singing and reciting, an art genre of Chinese Quyi)
The major historical sites in the Shandong Province are: The inscriptions on clay pots unearthed at Dawenkou and Dinggongcun are believed to bear the earliest Chinese written language.
The ruins of ancient Longshan City which is considered the earliest city in China.
Portions of the Great Wall built during the Qi State period which is believed to be the most ancient great wall in the country.
The Confucius Temple, Confucius Mansion and Confucius Cemetery in Qufu.Shandong is also blessed with beautiful landscapes.
The most famous scenic spots are Mount Taishan, Mt. Laoshan and the seaside of the Jiaodong peninsula.
In 1987 and 1994, Mount Taishan, the Temple and Cemetery of Confucius and the Confucius Mansion in Qufu were inscribed on the China World Cultural and Natural Heritage List by UNESCO. Jinan, Shandong's provincial capital is one of China's most famous historical and cultural cities. It has numerous natural springs, hence its name 'Spring City'.
The main local products include clocks and watches in Yantai, Pottery and porceliain in Zibo, Kites in Weifang, etc. Besides, Laiyang pear, Yantai apple, Leling date and Jimo grape are all famous in China, and Qingdao beer, however, is world-famous.