It is the season of late spring transitioning into early summer, when cicadas begin their rhythmic chorus amidst the leafy canopies. During this season, from late March to early April, Hue still carries a slight chill in late night and early morning, offering many cool parts throughout the day. This is an ideal condition for visitors from near and far to experience the natural scenery, historical relics, scenic spots, and the daily life of this ancient capital.

With a vivid imagination and familiar natural materials, artist Nguyen Van Tien, from Kim Long Ward, has created an engaging experiential space through the Tataki-zome handcrafted fabric-dyeing technique.

Vo Thi Nhu Nguyen's leaf-skeleton hand fans preserve the delicate veins of fallen leaves, transforming what was once considered waste into items with a new lease on life.

“Vang son ky my – the essence of Vietnamese craftsmanship” is something that photographer Nguyen Phong is particularly passionate about as he introduced to Thua Thien Hue Weekly a series of photos showcasing “the golden hands” of artisans perfecting the process of applying gold leaf and lacquer to the columns of Thai Hoa Palace.

On cold winter days, the red Sau Sau leaves fall, leaving bare branches. At this time, the Sau Sau forest evokes a sense of wandering into unfamiliar lands.

Thua Thien Hue is a region with many dishes honored in the “Journey to find the cultural value of typical Vietnamese cuisine” including Hue beef noodles, tapioca dumplings stuffed with roasted pork sweet soup, mussel rice, tapioca dumplings, mixed vegetarian fig salad, vegetarian rice steamed in lotus leaf.

Thua Thien Hue has the most dishes honored in Phase I of the project, including Hue beef noodle soup, tapioca dumpling stuffed with roasted pork sweet soup, mussel rice, tapioca dumplings, vegetarian fig salad, and vegetarian steamed rice wrapped in lotus leaf.

These are 6 of 121 Vietnamese culinary dishes that have just been honored by the Vietnam Cuisine Culture Association (VCCA) as typical national dishes in phase I of a project titled "Building and Developing Vietnamese Culinary Culture into a National Brand Name”. All of these 6 dishes, including: Hue beef noodle soup, glutinous rice dumplings stuffed with roasted pork in sweet soup, mussel rice, banh loc (glutinous rice dumplings), vegetarian fig salad, and lotus-leaf-wrapped steamed rice; all are close to the gardens and paddy fields of the land.