糖棕雄花（Dinesh Valke from Thane, India, CC BY-SA 2.0） 在柬埔寨，自糖棕树上采集汁液是一门传统工艺。甜甜的糖棕汁可用来生产糖、糖棕酒和糖浆。技艺高超的采汁工爬上高大的糖棕树，小心翼翼地切开花序，让富含营养的汁液流入事先绑好的竹制或陶制容器中。在旱季，这道工序每日需重复两次，因为这时的汁液最为丰盈。当地人口中的“toeuk thnaot chu”(ទឹកត្នោតជូរ），也就是我们的糖棕酒，便是以新鲜糖棕汁为原料；酿造时，要让这种天然带甜的汁液发酵数小时。美酒酿成，甜味消散，却滋生出一抹淡淡的酸感；如果是未经发酵的糖棕汁（toeuk tnaot ph’aem/ទឹកត្នោតផ្អែម），则能保留鲜甜口感。（敬请访问我们的Youtube频道，更多独家内容待您探索。） https://youtu.be/Y-hvtBkmkvg

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