The traditional art of whistling calls for human teeth and lips to function as the music instrument and the mouth cavity to function as a sound box. Whistling is classified into the following three types: tooth whistle, lip whistle and palate whistle. The reasons Mongolians whistle is greatly dependant on the season, time, location, and context due to that from ancient times Mongols have considered whistling as a call for wind. Mongols whistle the short and long songs, and melodies in hot days of summer and autumn season while herding livestock and during the labor for relaxing. Before mentioned, Mongols believe that the whistle can bring the deity of wind, therefore they do whistle while harvesting the grain for blowing the skin of grain.

The craft of mounding and bronze casting has been present in Đại Bái since the 10th century, under the Lý Dynasty, associated with the name and merit of the craft's ancestor Nguyễn Công Truyền. To create a bronze casting product, the craftsman must perform many complex and complex technical operations. The first step is to build the furnace (floating furnace and submerged furnace; the structure of the furnace includes the furnace body, a lid - cyclone, and an annular iron ring - rotating; the raw materials for making the furnace are pond mud and rice husks). Next is the product creation process including shaping to create a product model; creating molds to cast into bronze; preparing, cooking and pouring copper; engraving and arranging patterns on the surface of the product; polishing and coloring the product. When smelting copper, combine the appropriate ratio of copper, zinc, and a very small amount of lead; molding: creating a mold according to the shape of the item to be manufactured; inlaid: create an additional round inlaid sheet, hammer the product with a specialized hammer (awl - inlaid awl, mounding awl, barrier awl, parasol awl, patting awl), touch with a tick (brake tick, cupped tick, sharp tick), round, circle, pat the gums, roast, flatten, and cure. The finished product will be husked, washed to create shine, and burned with ironwood charcoal. The final step to create the finished product is flowering (which professionals call this). Techniques such as inlaid molding, copper manipulation, engraving embossed patterns, engraving sunken patterns, inlaying green copper, black copper on red copper, inlaying gold and silver on copper, etc are very good techniques, high in their bronze mounds. Products of Đại Bái bronze mound craft village are very diverse, such as household items (pots, trays, bowls, pots, urns), worship items, fine arts items, and musical instruments. Page themes are often chrysanthemums, clouds, patterns, string flowers, seal lines, stylized flowers and leaves, stylized animals, geometric shapes, bold lines, and thin lines. Products mainly serve religious and decorative needs. Dai Bai people always avoid "offending" the profession's ancestors.

Pham is a local yeast used to brew local Bhutanese beverage known as Ara. It is made of corn flours, husks (either maize or rice) and wild herbs known as Yangrim in local dialect. Yangrims are collected from forests and are considered a vital ingredient for yeast. They are of different types and most are climbers. Types of Yangrim. 1.\tRu-Yangrim (Eponymous: ru (tshangla) means climber): The skin of the herb is peeled, then chopped in desirable lengths to fit in the large mortar, which are later pound using the mortar and pestle. Then they are dried and stored for later use. 2.\tGowakhi or Gowa Rokpu Yangrim (local name) (Scientific name: Hedyotis scandens): Whole herbs are chopped to desirable lengths and then pound in mortar and pestle to make pastes. The pastes can be directly used with corn flour and husk to make the yeasts. The leftover pastes are heated in a pan to preserve the tastes and then dried to store for later use. 3.\tGonglam daza yangrim(local name) 4.\tKarbu shing (local name) leaves 5.\tPeach leaves. Gonglam Daza Yangrim, Karbu shing leaves and peach leaves are processed in a similar manner as Hedyotis scandens to make yeast. Of all the Yangrims, Ru-Yangrim is commonly used to make yeast as it gives a flavorsome or strong alcohol.