Pandemic meets craft Hairdressers suffer – bicycle workshops cheer

Status: 11.06.2021 2:38 p.m.

The German trade clearly felt the consequences of the pandemic at the beginning of the year. Most of the sales fell. But there were also a few bright spots. The corona crisis has left deep marks on German craftsmanship. Some areas suffered particularly badly at the beginning of the year, while others bucked the trend and even posted gains. According to calculations by the Federal Statistical Office, sales in the craft sector fell from January to March by 7.5 percent compared to the same period of the previous year. That was the first time in eight years that the industry, which had been spoiled for success for a long time, posted declines. The weak development was accompanied by fewer staff. The number of employees in the skilled trades that required a license fell by 1.7 percent by the end of March.

The comparative period was hardly affected by the crisis

It should be noted that restrictions due to the corona pandemic did not begin until the end of the first quarter of 2020 and the results of the beginning of 2020 were hardly affected, the statisticians explained. There is thus a typical case of a so-called base effect. A high baseline makes declines more likely at a later point in time.

Lockdown slows demand

Crafts for private use were particularly hard hit. Here the minus was 23 percent. In this area, the hairdressing businesses marked the highest decline with minus 37 percent.

Not enough material

In construction, too, with a decline of almost 16 percent, things did not go well. “Companies have to register short-time working when the order books are full because they have no material,” the President of the Central Association of German Crafts (ZDH), Hans Peter Wollseifer, had only recently warned. The Prices for wood and other building materials have risen sharply on the world market, partly because of the great demand from China and the USA. While the food industry complained about a decline of almost ten percent, the business in confectioneries collapsed by 21 percent.

The bicycle boom drives business

The ongoing bicycle boom apparently brought the two-wheel mechanics significantly more repairs. These branches of industry achieved almost 27 percent more sales than a year ago. In addition, only roller shutter technicians and dental technicians recorded an increase in sales.

Tourists visit the fish sauce production area at Khai Hoan fish sauce barrel house on Phu Quoc island. (Photo: Le Huy Hai/VNA) The profession of making fish sauce has existed for over 200 years and has been associated with the cultural life of the people of Phu Quoc island city. On May 27, the Ministry of Culture, Sports and Tourism issued Decision No. 1730/QD-BVHTTDL recognizing the profession of fish sauce making in Phu Quoc, Duong Dong ward, An Thoi ward, Phu Quoc city. Kien Giang province is a national intangible cultural heritage. It can be said that, in the context of difficulties due to the impact of the COVID-19 epidemic, this is still a great joy, a motivation for people making fish sauce in Phu Quoc to continue preserving and promoting the quintessence of fish sauce. traditional profession left by his father. Chairman of the Phu Quoc Fish Sauce Association, Ho Kim Lien, said that Phu Quoc waters have many types of seaweed and plankton which are the main food source for anchovies, the main raw material for making fish sauce. Therefore, anchovies grow abundantly in this sea. More than 200 years ago, the profession of making fish sauce existed in Phu Quoc, people caught fresh anchovies and salted them right on the ship, before bringing them back to brew in barrels. Incubating anchovies in wooden barrels is a feature of Phu Quoc fish sauce making. Boi Loi is a type of wood used to make fish sauce barrels, which are abundant in Phu Quoc forest. The longer the barrel is left, the stronger the wood, the better the quality of the fish sauce. The barrel has a round cylinder with a wide mouth, made from 55 boards of equal sizes: 2.2m long, 20cm wide, 6cm thick; The diameter of the barrel mouth is about 3.2m, the bottom is about 2.6m. The barrel is strapped with green rattan in the forest. Ms. Ho Kim Lien said that fish sauce production is based on traditional manual methods with the recipe of 3 anchovies + 1 salt. It takes 10-15 months to produce fish sauce. From the first to the last water will be divided into different types of fish sauce, with different protein levels; Depending on the ratio of protein more or less from 20-43 protein, the price of fish sauce is different. Phu Quoc fish sauce has a brown color of cockroach wings with a characteristic flavor of mild aroma, salty taste, and sweet aftertaste. According to Phu Quoc Fish Sauce Association, Phu Quoc fish sauce began to thrive and flourish from 1945 to now. Since 1998, with the support of the French Embassy in Hanoi, the Ministry of Fisheries and the province Kien Giang conducting registration dossiers for geographical indications, on June 1, 2001, Phu Quoc fish sauce was the first product to be registered in Vietnam. In July 2013, the European Union (EU) awarded the “Phu Quoc” certificate of origin for Vietnamese fish sauce products in Brussels (Belgium). In August 2013, the Ministry of Industry and Trade handed over this certificate to the representative of the People’s Committee of Phu Quoc island district and the Association Phu Quoc fish sauce Since then, Phu Quoc fish sauce products have been protected and developed up to now. Currently, Phu Quoc city has about 100 fish sauce factories, concentrated in Duong Dong and An Thoi wards. The source of raw anchovies is currently limited, from now to 2025, Phu Quoc strives to produce 12 million liters of fish sauce per year on average. Phu Quoc Fish Sauce Association was established in October 2000, currently has 53 members. Chairman of Phu Quoc Fish Sauce Association Ho Kim Lien said that, in addition to the advantages of being protected by geographical indications, Phu Quoc fish sauce craft villages are always respected by the People’s Committee of Kien Giang province and the People’s Committee of Phu Quoc city. focus on maintaining and developing. Over the years, consumers everywhere have known about the Phu Quoc fish sauce brand, helping to sell more traditional products of the craft village. This is also a tourism products unique in the island city of Phu Quoc, attracting tourists to visit, learn about craft village culture in particular and discover the cultural life of people on Ngoc island. According to Ms. Ho Kim Lien, the difficulty of the current Phu Quoc fish sauce industry is that a part of consumers has not yet identified the genuine Phu Quoc traditional fish sauce, so the price is not stable. Currently, there is no planning for Phu Quoc fish sauce craft village, so the craft village has not been concentrated into a sightseeing place for tourists. To meet the development of craft village , Phu Quoc Fish Sauce Association hopes that there should soon be a concentrated craft village planning to stabilize production and business, create a favorable development environment for craft villages; At the same time, there is a gathering place, serving to introduce and promote the traditional fish sauce craft to visitors. Chairman of Phu Quoc Fish Sauce Association Ho Kim Lien said that in the coming time, Phu Quoc fish sauce will focus on developing quality rather than quantity, to continue affirming the quality of the brand. After being recognized as a national intangible cultural heritage by the Ministry of Culture, Sports and Tourism, Phu Quoc fish sauce making continues towards being recognized by UNESCO as a world intangible cultural heritage. . This helps increase the brand value of Phu Quoc fish sauce, contributes to raising the local cultural heritage, and helps promote the image of the beautiful island city of Phu Quoc to international friends.

Barrel house in Phu Quoc. Phu Quoc fish sauce making has existed for a long time, and is a unique feature in the life of the people of Phu Quoc in particular and the life of the people of Kien Giang in general. Phu Quoc fish sauce making profession is associated with the formation and development of Phu Quoc from the time it was a remote island district to the brilliant first island city of Vietnam. In Decision No. 1730/QD-BVHTTDL issued on May 27, 2021, the Ministry of Culture, Sports and Tourism decided: “Included into the List of National Intangible Cultural Heritage: Traditional Crafts , Folk knowledge – Making fish sauce in Phu Quoc”. Decision on recognition of national intangible cultural heritage. Although there has been a contraction due to the rapid development of tourism, at present, Phu Quoc still has more than 100 fish sauce production facilities, mainly concentrated in Duong Dong and An Thoi, estimated output on 10 million liters/year. In Phu Quoc, there are families who make fish sauce from father to son and maintain their reputation from generation to generation. Fish sauce production facilities are called barrel houses. Phu Quoc fish sauce is famous for its high protein content, sweet taste, and the aroma of striped anchovy, a specialty only Phu Quoc has. The fishing season for striped anchovies is mainly from July to December every year. When the fish net has just been pulled up, it will be picked up with a racket, removed impurities and washed with sea water, then immediately mixed with salt with the ratio of 3 fish to 1 salt, then taken to the ship’s hold. This way of mixing fresh fish keeps the fish meat from decomposing, fish sauce has the highest protein content, and does not have a bad smell. Honoring the profession of making fish sauce adds to the cultural value of the island city of Phu Quoc. The standard brewing process of Phu Quoc fish sauce is 12 months. After that, the new fish sauce is drawn in order, initially the fish sauce has a protein content of over 30, followed by a long fish sauce with a protein level of over 20. After draining the protein in the chuop, all kinds of sauces. The fish sauce is mixed to have the highest protein content according to the natural method. According to Ms. Nguyen Thi Diep Mai – Deputy Director of Kien Giang Department of Culture, Sports and Tourism, Phu Quoc fish sauce making is the first national intangible cultural heritage of Kien Giang. In July 2020, Nam O fish sauce craft village in Da Nang was also recognized as a national intangible cultural heritage.

“Rooftop” is the architectural term used to refer to the top floor area, usually without the roof of a building. In the business sector, rooftop is understood as restaurants, bars, and cafes on the terrace. On sunny days in Ho Chi Minh City, the rooftop cafe is chosen by many as the place to watch the sunset from above, “chill” after working hours. Afternoon Rooftop is a rooftop that is quite familiar to young people in Ho Chi Minh City recently. The design of the restaurant gives you a feeling of being lost in Dalat with warm pine trees and green trees everywhere. This is the right place for a date. True to the name and spirit of the restaurant, this place is comfortable and free enough for guests to walk and sway to the music in the afternoon. The terrace on this 7th floor is airy and cool. The high chill of chairs overlooking the city from above. The menu is mostly beers and cocktails, with a few snacks. Drinks have many different prices but not too expensive. The cocktails are decorated with eye-catching and luxurious decorations. If you like lightness, try strawberry daiquiry, the martinellis apple juice. To try a stronger drink, you can order a hemingway daiquiri or margarita with a strong flavor. The songs played in the restaurant are quite suitable for me, mainly R&B songs with gentle melodies. Every Saturday, there are live acoustic music nights with themes, with an additional charge of about 30,000 VND. Suggested drink: Strawberry daiquiry, hemingway daiquiri, margarita, martinellis apple juice. Ho Chi Minh City does not lack a rooftop to admire the windy scenery. However, this terrace on the 4th floor is more popular with diners because of its prime location to see the Saigon River and Landmark 81 building. You can arrive around 17:30 if you want to check-in at sunset. The main interior is wood, creating a cozy and gentle space. Dried corn hung above. The greenery area has just created a green space and has the effect of covering the entrance to the toilet in a subtle way. Drinks are quite diverse, from alcoholic and non-alcoholic types to cocktails and snacks. The cocktail glasses are beautifully decorated, suitable for beautiful pictures. Female customers often choose strawberry gin tonic, has a sweet taste, not bitter and fragrant strawberry, easy to drink. Bundaberg passion fruit has a mild gas, blends in the sweet and sour taste of fruit, suitable for those who do not like alcoholic beverages. If you are not sure, you can ask a beverage counselor. The prices here are quite a bit compared to the cafes in Binh Thanh area. Every Saturday there will be live acoustic themed. Suggested drink: Strawberry gin tonic, bundaberg passion fruit, cocktail, super dupa. If you want to look for a new dating spot to explore, Mer Rooftop is an attractive “chill” corner that just opened in early April. This end of day relaxation is the result of a dream of creating an overflowing terrace. flooded with lights and trees of the owner. Spacious space, decorated in vintage style and many trees. The highlight is the confectionery corner with gifts reminiscent of the 8X, 9X generation. Diverse beverages, mainly beer, cocktails. Reasonable price compared to the common premises in District 10. Every Saturday there is a live acoustic music night with themes, no surcharge. Suggested drink: Strongbow, craft beer. Twilight Rooftop is a popular dating spot for Saigon youth. From 17:00, the shop attracts many visitors to take pictures and live virtual. Here, you can admire the romantic pink purple sunset sky, the Landmark 81 tower in the distance sparkles. The main highlight of Rooftop Twilight is the space. Design style is similar to cafes in Da Lat with raw materials. Drinks and snacks are quite varied, but the taste is not too impressive. Good price. In addition to beer and cocktails, the bar also offers juices for guests who cannot drink alcohol. The shop has music nights on Saturday nights and offers free Tarot cards every Tuesday night. The minus point is the parking lot is quite far, about 10m away. If you want nice seats, you usually have to arrive early or reserve a table in advance. The shop usually runs out of tables early on weekends. Suggested drinks : Strawberry gin tonic, passion fruit, blueberry. Moon Non Rooftop is a dating spot, watching a romantic sunset for couples. After a tiring working day, you can relax by sitting here, sipping a glass of water, waiting for the city to light up. All the noise of the street seemed to be pushed back on the 7th floor terrace. Airy space, spacious with 3 panoramic views of the city. The decoration is not too sophisticated, the interior is mainly wooden and electric lights are everywhere. Non-Moon Rooftop has many different types of alcoholic beverages for you to choose from such as fruit beer, craft beer, fruit wine, soda … You can ask the counselor for drinks. If you can drink spirits, you can choose blue monday, strawberry gintonic cocktail. For a soothing drink, you can order popular fruit beers like strongbow up blueberries. The drinking water here does not taste too different from other bars, but the glass is luxuriously decorated, serving virtual living needs. The shop has free tarot fortune telling every Tuesday night and live acoustic on Thursday and Saturday nights. Weekends are often crowded, you should come early to reserve your seats. If you want to hunt for the sunset, you should come around 17-18h. Suggested drink: Blue monday, strawberry gintonic cocktail, strongbow up blueberries.

Ms. Ngoc Giau picked up the tofu tofu from the cooking pan. Uncle Ba Hoang said, the cooperative currently has 38 members, producing tofu with a medium and large scale. Particularly with his oven has a scale of up to 180 pans, an average of 300kg-500kg of tofu ships can be produced per day. Smaller ovens range in production from more than a dozen pans to a few dozen cooking pans. Thanks to this job, people set up a career right in their homeland and help solve the rural labor force with stages such as cooking, transporting, drying … We went to My Hung 1 hamlet, My Hoa commune, where there are quite a few people making tofu but with a smaller scale. Ms. Nguyen Ngoc Giau and her husband are standing cooking 18 tofu pans. Giau said this profession is “hereditary” and that she and her husband chose to establish a career over the past 20 years. Tofu and tofu of Mrs. Giau and her husband do not sell enough, mainly in the market in Tra Vinh province. “This job is not heavy, but it has a constant job, since the chickens have not crowed. Having a regular income, staying at home, having time to care for the family and cultivating to earn more ”- Mrs. Giau said. Go to the house of Uncle Nguyen Van Hai, Giau’s biological father, to hear him talk about the traditional profession. Uncle Hai said that this profession must be present for over 100 years in My Hoa, he is also “inherited from his father”, but now he is very old, so he no longer cooks but passes on to his children. At that time, Uncle Hai said, when we went to that time, when I heard that My Hoa hometown, people mentioned Nam Roi pomelo and tofu tofu. Particularly tofu in My Hoa has been famous for a long time, everyone praised it delicious. According to Uncle Hai, although the tofu cooking profession is not difficult to do, but it takes patience and hard work because if an average of 18 cooking pans is taken, a cooking shift takes more than 20 hours to complete. That is not to mention the high season such as the big full moon day of the year, the traditional New Year …, the capacity must increase. Uncle Dinh Cong Hoang said: Thanks to the reputation, My Hoa tofu is very easy to consume in the markets of the Mekong Delta cities and provinces, especially Can Tho, Vinh Long, and Tra Vinh. However, the current difficulty is that the price of soybean ingredients used to cook tofu tofu is soaring, around 17,000 VND / kg that the profit is low, although the current tofu has increased by about 92,000 VND / kg (selling price at oven). Normally, for every 90kg of raw soybeans, 35kg-38kg of finished products are produced. “If any batch of raw soybeans are imported, which are young beans, cooked without scum to salvage tofu, the risk of breaking the tofu or even loss is high” – Uncle Ba Hoang shared. However, most people think “take the credit”, so everyone is enthusiastic about keeping the traditional profession of the homeland. Tofu tofu is also known as phuoc (the sound camp from Sino-Vietnamese) or scum, because this product is made from picking up soybean scum on a cooking pan. The way to make tofu tofu is also quite simple: soak soybeans, peel the skin clean and then grind it, and cook it on a large pan. Cook until a while, the bean paste will gather on the surface, the cook will pick it up and hang it on the pole right above the pan to dry. The trend of vegetarian cuisine is increasingly popular, so tofu tofu is also “crowned” because it is easy to eat, can process many dishes, from soup, stir-fry to warehouse, rolls … Tofu is also used to cook savory dishes such as isle, la-gu, curry … Thanks to the variety of cuisine of tofu, the product is selling very well. The view of a tofu cooking oven is very beautiful, and is loved by photographers. But if you try to stand in the cooking pan, you can see that the hot temperature makes the cook easily tired and sweat a lot if you are not used to it. Yet the professors feel normal and remember when the stove stopped setting the fire.

My name is Phung Quoc Huy Hoang, born in 1995 in Nha Trang, and currently live and work in Ho Chi Minh City. I have been pursuing printing 3D products for 5 years now. Previously, I studied restaurant management at the Industrial University, but decided to stop studying in year 2 because I felt this was not my passion. During my self-study, I knew a brother on social media who worked on clay. A monkey head statue made by this man based on the movie Planet of the Apes was so beautiful that I was constantly learning about clay making. Those were the first steps that brought me into the 3D printing industry. Since October 2018, I founded Craftech – a combination of craft (craft) and tech (technology) – with the desire to create printed products based on these elements. The 3D printing market in Vietnam started to emerge from 2017, and has grown quite strongly up to now. Before that, when making a machine part, the worker had to cut CNC with iron and steel. In terms of art, it also takes time to hire people to carve or make from clay. In addition, cost is one of the reasons 3D printing is increasingly popular. Before that, people often covered with earth or porous to create shape. Then comes the process of making silicone molds, pouring plastic and removing it like jelly. It is this mold making step that causes the cost to be high. With a total of 10 employees, we only perform some main stages such as mechanical design, art drawing, accounting … Processes such as CNC cutting, mold making … will be assigned to the unit. other for cost optimization. All drawing design operations will be done by computer simulation software. The 12 V printer consumes electricity about 3-4 million / month. When printing, the layers are overlapped and formatted under the control of the computer. These printers were bought by me at a local company with the price of over 10 million VND / 1 machine. The drawing is fed into the machine. I make some adjustments before printing starts. The material is melted before printing. Depending on the nozzle, the plastic wire is packed into rolls of different size. The ingredients are quite easy to buy in Vietnam. The glue part helps the sample stick to the 3D printing table. For large-sized products, we will assemble each part instead of printing the whole, because the printing size of the machine is only 40 cm2. Small printers also work in a similar way to large machines. This is a product of a small printer. We used to produce finished products with sizes as low as 2 cm. Some products are forced to print on a liquid machine because they require many small details that take weeks to complete. Not to mention, for products to achieve high perfection, manufacturers also need to coordinate many materials. Depending on the order, we will choose the appropriate production method. For example, direct printing would apply to event bookers requiring 10-20 products. With the requirements of mass production, quantity of tens of thousands, we have to make silicon molds or steel molds. This is a product we made for the dinosaur program organizer in Hai Phong. However, this project is manufactured from composite or silicon, not 3D printed. The biggest, most expensive 3D printed product we’ve ever made is a 5-meter bear delivered to a milk tea shop. In the workshop there are now more expensive projects, but made of silicon resin and molded composite, not 3D printing. A shipment is transported by us to customers in Phu Quoc. For bulky products, I have to pay a car rental fee. Up to now, the highest value project the company has ever implemented is a miniatures set at 1.8 billion dong. We do daily activities right at the factory. Currently the company is preparing projects for customers in the central region. I have surveyed but still have a lot of work in progress.

In courts and palaces, elaborate and splendid woven rugs play an important role in the interior decoration of large and small rooms. There was a time when wool carpets were sold very expensive, becoming a valuable product in the treasure of kings and used as tribute between nations. Until now, the hand-woven and elaborate traditionally woven rugs are still expensive decorations for luxury villas. The art of weaving wool carpets imported to Vietnam has no long history, only about a hundred years. In 1926, in the village of Hang Kenh, Hai Phong, a 13-year-old boy named Dang Huu Binh broke up with his family to make a trip. Binh traveled all the way to Tianjin province in China, where he practiced carpet weaving centuries ago, which has produced the most beautiful and famous carpets in Asia, to learn the craft of carpet weaving. After 6 years studying, he returned home and worked at the Hang Kenh carpet weaving factory – Hai Phong, one of the largest carpet weaving factories in Southeast Asia at that time. The document does not indicate that this weaving workshop belongs to Mr. Binh, his family or that of another person. The Saigon Book looks back one hundred years. Photo: Phanbook. An article (without author’s name) on the page vinacarpet.vn said “wool carpet making appeared in Hang Kenh, Hai Phong around 1930 (?) and stopped around 1944. At that time, every year Hai Phong exported to France and Hong Kong about 1,000 m2 wool carpet. The color, pattern, layout, decorative concept of Hang Kenh wool carpet was almost like Chinese wool carpet at that time. Although there was a painter (graduated from Indochina Fine Arts College) at that time gave some new wool carpet samples to the Hang Kenh wool carpet weaving establishment, in order to lessen the Chinese carpet look of Hang Kenh products, but he did not. accepted by customers because they used to use Chinese-style carpets ”. Mr. Binh is not really the first person to learn the profession of carpet weaving, but perhaps a rare Vietnamese artisan learns the craft of weaving traditional high-class wool rugs from a country with more sophisticated carpet making. After working for a while at the Hang Kenh textile company, Dang Huu Binh moved to the South to set up a career in Saigon. From 1955, Mr. Dang Huu Binh officially established Dong Hung carpet weaving company, also known as Vietnam Industry of Weaving Carpet, concurrently held the position of technical director. His workshop was set on 2,300 square feet of land, consisting of a painting office for design and a weaving workshop of thirteen hand-woven wooden frames, of which a giant 13-meter-wide frame, 8 meters tall is the largest. Products of Dong Hung carpet weaving company. The picture in the Saigon book looks back a hundred years. The drawings are all sketched by Mr. Binh, two sons and a grandson. Weavers are completely women, there are up to fifty permanent workers, including people in the family of Dang Huu Binh. The process of weaving carpets in Dong Hung carpet company was reported Free World Volume IX, number 9 describes in the article: “To weave a rug, first of all, sketch a small model with all colors and images. Then, depending on the size and proportion, magnify on a glossy paper. The weavers base on the pattern and the scale of the carpet will weave, base the frame with cotton thread “. “This cotton thread is called the vertical thread. Then the wool color is chosen to weave the weft. The tools of the carpet-weaving industry are a sharp, sharp knife, a pair of scissors and a beating table with teeth like a comb. Every time a knot of wool is tied, between two standing cotton threads, the worker uses a knife to cut off the wool and knots the next second like that for the rest of his work, for there are at least four on the loom. five workers work together. After tying all the wool knots in a turn, push down one of the cotton threads and press down hard with the table to tighten the knots. At the same time, a second cotton thread is also pushed down diagonally so that the wool knots cannot move. For every cross-street to make another road ”. The average weaver completes a square meter in 5 days. The best or medium rugs differ in the thickness of the knots. For example, the premium type has a square meter of wool with four kilograms of wool with 100,000 knots, the second three and a half kilograms with 67,000 knots, the third 3 kilograms of wool with 45,000 knots. The hand-woven textile industry in the South at that time was considered to be very sophisticated and was on the rise. In Saigon before 1975 there was an exhibition of tapestries and wall rugs for decoration, held at Thanh Le’s shop, Tu Do Street (Dong Khoi), to introduce to the public. the prosperity of the wool carpets industry and the latest art products of this small technology industry. The rugs displayed here are all produced by Dong Hung firm of Dang Huu Binh at 270 Le Van Duyet Street, and by the Thanh Le house as an agent.

Bearing the hallmarks of a traditional craft village, the five-story house has walls surrounded by Bat Trang ceramic bricks. This work is the work of famous architect Vo Trong Nghia. Located in the heart of the famous pottery village, Bat Trang pottery house inherits traditional values ​​and modern development through impressive architecture. With a total area of ​​740 m2, the house has 3 layers of ventilation system: ceramic brick wall layer, green tree layer and glass door layer. The house is not only the living space of a family of 3 generations, but also a showroom of the family’s pottery business. Behind a layer of ceramic bricks is a green tree with tall trees reaching out through the foliage and shading through the large windows. With the main task of air conditioning, dust prevention, the green tree cushion plays an important role in reducing heat into the living space. In addition, the green tree factor is also a balance between modern comfortable life and friendly life with nature. Serving as the first ventilation layer in the passive ventilation system of the house, the ceramic tiles are arranged into small to large openings. Completed in 2020, the ceramic house is cool in summer but warm in winter.

The village head, Nguyen Dinh Hoa, said that the traditional craft of making multi-craft cakes in Trung Yen has been around for a long time. According to the calculation of the village chief, this trade village has existed for a hundred years ago. His life, his father’s life has done this profession and is followed by descendants. Photo: Tran Canh Yen Traditional dry cakes (sesame cakes) in Trung Yen hamlet are produced by hand. Mr. Nguyen Dinh Hoa – hamlet chief said: On average, every day, households consume 5-6 quintals of raw rice for the production of rice cakes, thus contributing to the consumption of agricultural products in the area. Photo: Tran Canh Yen. The mass-produced spring rolls undergo sun drying for just a few hours to collect. As for sesame cakes, they must be dried all day dry enough to bake before consuming. Photo: Tran Canh Yen. Each household producing spring rolls attracts 15-20 laborers with a working day of 170,000-250,000 VND / person. Children and the elderly still contribute labor to making rice cakes. Photo: Tran Canh Yen. The process of rolling the cake and collecting the rice cakes was hard and very urgent. If it is sunny, the drying cake starts to reach the point where it will pull out on the drying pad, then immediately collect it from the torn crackers; When it rains, people hang the cake “put their feet on the neck” and collect the cake from the wet. Photo: Tran Canh Yen. Trung Yen’s baker has contributed to poverty reduction and legitimate enrichment. Mr. Nguyen Dinh Hoa said: For every quintal of raw rice for making rice cakes, minus the cost, he also earns a profit of 900 thousand – 1 million dong.