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This Great Big Story was made possible by the Singapore Tourism Board.
感謝新加坡旅游局對本期《偉大的故事》的大力支持。
We try to push the boundaries of which ingredients can be used in a cocktail.
我們試圖突破雞尾酒成分的界限。
We've used ants to grasshoppers to kimchi, and we've even used salmon roe in one of our cocktails.
我們用過螞蟻，用過蚱蜢，用過泡菜，甚至還用過三文魚魚籽來調(diào)雞尾酒。
We are one of the only bars in the world that focuses on using ingredients in the way that we do.
全世界專注于像我們這樣運用食材的酒吧沒幾家，我們家就算一個。
My name is Vijay Mudaliar, and I'm the co-owner of Native.
我是偉杰·馬達利爾，是Native酒吧的合伙人。
We're a cocktail bar based in Singapore that focuses on working with foraging ingredients.
我們是新加坡的一家專注于尋找新奇食材的雞尾酒酒吧。
So I've been foraging for about three years now.
我已經(jīng)在這條道路上摸索了快三年了。
As a younger bar tender, I was always interested in like unique imported ingredients.
以前當調(diào)酒師的時候，我就一直對獨特的進口成分之類的東西很感興趣。
The environment in Singapore is quite diverse; sometimes we do a bit of urban foraging.
新加坡的環(huán)境是非常多元的；有的時候我們也會在城市里尋找我們的食材。
We also go out into the forested areas and we also go down to the coastal lines to
get things like seaweeds and clams.
我們也會到樹林里，或者到海邊去采集海草和蛤蜊。
Using some of these unusual
ingredients we can get certain interesting flavors.
我們能從這些不同尋常的食材中提取出某些特別有意思的味道。
The forage ants, for example, contain formic acid, so when you pop them, they taste like little limes or lemons because of the acidity.
比如草料蟻富含甲酸，所以，用它們調(diào)出來的雞尾酒會有股酸橙或者檸檬的味道，因為有甲酸嘛。
For grasshoppers, what comes out is this like miso, vegemite, soy flavor, which has a real savory note to it.
用螞蚱調(diào)出來的雞尾酒則有味噌、維吉麥還有大豆的味道，口感非常棒。
Our cocktail making process lasts four to six months.
我們的雞尾酒的調(diào)制過程長達四到六個月。
It usually starts from an idea that is based on a tradition, culture, location or the environment.
并且通常是從基于傳統(tǒng)、文化、地點或環(huán)境的某個想法出發(fā)的。
For example, our Peranakan cocktail is based off the local Peranakan culture and is inspired by one of the desserts called the quay salad.
打個比方，我們土生華人的雞尾酒是基于當?shù)氐耐辽A人文化，靈感來自一種叫做碼頭沙拉的甜點。
We use pandan and laksa leaf from a local organic farmer;
我們選用的是當?shù)赜袡C農(nóng)戶供應(yīng)的香蘭葉和叻沙葉；
a jackfruit rum, so we're using foraged jackfruit; also goat's milk from a local goat's farm.
調(diào)菠蘿蜜朗姆酒的話會用菠蘿蜜；還有當?shù)厣窖蜣r(nóng)場產(chǎn)的羊奶。
The enzymes in the jackfruits curdles the milk, and we get a clear cocktail.
菠蘿蜜中的酶能夠使牛奶凝固，這樣就能調(diào)出一杯清澈的雞尾酒。
We try to incorporate those ingredients that have been used culturally for over a hundred years.
我們想把那些固定使用歷史已經(jīng)有一百多年的食材融合起來。
What I like about incorporating foraging ingredients is that it allows us to understand our environment a lot better and to find forgotten ingredients in our culture.
我喜歡把采摘來的食材融合在一起，是因為這樣做能讓我們更好地了解我們的環(huán)境，找到我們文化里那些已經(jīng)被遺忘的食材。
Hopefully in the next few years, the idea of foraging won't feel so new.
希望未來的幾年里，采食的想法就不那么新鮮了。
I think people want to experience their location, and when people are traveling the world, they want to have a sense of identity at the place where they are.
在我看來，大家是想要感受當?shù)氐奶刭|(zhì)的，大家是想在世界各地旅游的時候，所到之處能獲得一種身份認同。
