We’ll get pictures of people working among this sea of red. We have time to capture a variety of shots of the workers in action. We also venture further into the village workshops, shooting images of the incense-making process, including bamboo chopping, dipping the sticks in dye, and the creation of incense paste. We take more images of the friendly locals who have worked on producing incense in this village for generations.

We visit the house of Mr Luong Son Bac, one of the oldest in the village to see the house and know more about his life as the iconic of making bamboo fish traps more popular. Thu Sy village in Hung Yen province is famous for its traditional job of weaving bamboo fish traps. Thu Sy products are sold throughout the northern region and exported to other countries. The village has over 200 years of bamboo fish traps making tradition and a local house of a craftsman who is still keeping traditional job of weaving bamboo fish traps. Bamboo fish traps are not only tools for fishermen but also represent a part of the region's long-standing craftsmanship. Bamboo is split, shaped, and woven into intricate patterns that allow fish to enter but not escape. Over time, the craft evolved, allowing villagers to create traps with different shapes and sizes, perfect for catching not only fish but also shrimps, crabs and even eels.

Visit one of the families in the village are still making and selling this famous dipping sauce. Ban Soy Sauce Village in Hung Yen, Vietnam, is famous for its traditional soy sauce (tương) production, a craft passed down through generations. Located in the Ban village of the Nhan Hoa commune, the soy sauce made here is renowned for its rich, deep flavor and unique fermentation process. Soy sauce plays an important role in Vietnamese cuisine and it is a must-have flavor for many Vietnamese dishes. And when it comes to this, probably nowhere else in Vietnam can soya sauce be generated with such high quality and rich flavor as in Ban Yen Nhan village, Hung Yen province. The tradition has been passed down from generation to generation and still continues to thrive these days. The traditional production process involves mixing the fermented soybeans with the rice mash, then allowing the mixture to ferment further in large clay jars, often under the sun for several months.