竹腳
竹腳榴槤
馬來西亞榴槤界嘅「貓山后」
竹腳榴槤（Durian Tekka），又被譽為「貓山后」，係馬來西亞一款獨特而備受尊崇嘅榴槤品種。以其苦甜交融嘅風味與奶油般嘅質感而著名，竹腳榴槤喺眾多榴槤中脫穎而出。2015年，竹腳榴槤榮獲「貓山后」稱號，成為與貓山王齊名嘅榴槤品種，象徵住馬來西亞榴槤種植嘅悠久歷史同種植者嘅匠心精神。
竹腳榴槤嘅起源故事
竹腳榴槤，亦稱「Buluh Bawah」，起源於馬來西亞竹腳地區。佢喺1987年被正式登記為D160，並經過多年種植與改良，完美展現榴槤種植嘅傳統精髓。竹腳榴槤因其富有色彩、誘人香氣與複雜嘅風味而受到種植者高度評價。2015年，馬來西亞時任首相為其頒發「貓山后」稱號，彰顯其在榴槤界嘅皇室地位。
D160 竹腳榴槤嘅特徵
外觀
Durian Tekka is medium to large, with a pale green husk resembling bamboo, which is why it’s sometimes called “Green Bamboo.” The spikes are distinct but not as sharp as some other varieties. Upon opening, the durian reveals flesh that is full and dense, with a unique row of small, yellowish segments known as “flowers” or “little yellow teeth” along the center.
香氣
竹腳榴槤散發濃郁而誘人嘅香氣，充滿經典榴槤嘅濃厚氣息，深受榴槤愛好者喜愛，難以抗拒。
口感與味道：
竹腳榴槤嘅味道完美結合咗苦味與甜味。入口時略帶苦澀，隨後甜味慢慢融化喺舌尖，帶嚟順滑而悠長嘅餘韻。果肉質感奶油般幼滑，帶少許濕潤感，入口即化。與其他品種相比，竹腳榴槤嘅質地偏柔軟，更加豐富咀嚼層次。
Interesting Facts about D160 Durian Tekka
花心結構
竹腳榴槤嘅中央有一排淡黃色嘅果肉小段，被稱為「小黃牙」或「花心」，係佢嘅獨有特徵。竹腳榴槤嘅果殼較硬，開殼需要一定技巧，建議新手榴槤迷尋求專業商販嘅幫助，以免受傷。
幾時可以食到竹腳榴槤？
竹腳榴槤嘅主要收成季節喺6月至8月，而次季喺11月至1月。由於氣候條件影響，供應時間會略有變化，但喺呢段期間，竹腳榴槤最為新鮮可口。
栽培與收割
生長環境
Durian Tekka thrives in Malaysia’s tropical climate, favoring high humidity and warm temperatures. It grows best in fertile, well-drained soils, often found in regions like Tekka, where the original variety was first cultivated.
栽種過程
竹腳榴槤多由嫁接樹苗栽種，以保持果實質量嘅穩定性。種植者需要定期修剪樹木、管理害蟲同施肥，以確保樹木健康同高產量。
收割方法
竹腳榴槤通常喺果實自然墜地後進行收割，表示榴槤已完全成熟。農夫會仔細檢查果實，確保每顆榴槤都符合高品質要求。
烹飪用途
傳統菜式
竹腳榴槤最適合新鮮享用，以突顯其細膩嘅奶油質感同苦甜交融嘅風味。佢亦常用於傳統馬來西亞甜品，例如榴槤多多（Dodol）同榴槤糯米飯，與本地食材完美結合。
現代創新料理
In modern cuisine, Tekka's creamy and complex flavor makes it a great addition to desserts like durian ice cream, cakes, and pastries. Its bittersweet notes add depth to dishes, making it a versatile ingredient in both sweet and savory culinary creations.
結論
Durian Tekka, with its rich history, distinctive characteristics, and celebrated title as the “Musang Queen,” holds a special place in Malaysia’s durian heritage. Its unique flavor profile, creamy texture, and royal recognition make it a must-try for any durian lover. Whether savored fresh or incorporated into traditional and modern dishes, Durian Tekka continues to embody the pursuit of perfection in durian cultivation, offering a taste experience that is truly one of a kind.
準備好品嚐竹腳榴槤嘅皇室滋味？即刻到訪我哋嘅 Dury Dury 榴槤店，或者在線訂購，享受最新鮮嘅竹腳榴槤送到你嘅家門
常见问题
咩令竹腳榴槤與其他品種不同？
竹腳榴槤（Durian Tekka），被稱為「貓山后」，以其苦甜交融嘅風味、奶油質地同獨特嘅「花心」結構脫穎而出。花心係指果肉中央一排細小嘅黃色段，呢種特徵喺其他榴槤品種中十分罕見。
點解竹腳榴槤被稱為貓山后？
In 2015, Durian Tekka was officially crowned the “Musang Queen” as a regal counterpart to the famous Musang King, recognizing its unique and luxurious qualities.
竹腳榴槤嘅最佳品嚐季節係幾時？
Durian Tekka is typically available during Malaysia’s main durian seasons, from June to August and November to January, depending on weather conditions and regional cultivation.
品嚐竹腳榴槤嘅最佳方式係咩？
竹腳榴槤最適合新鮮享用，直接喺果殼中品嚐，充分享受其奶油質地與平衡嘅苦甜風味。佢亦常用於製作傳統甜品如榴槤多多（Dodol）同雪糕，或者融入現代創意菜式中。
點解竹腳榴槤比較難打開？
Durian Tekka has a tougher husk compared to other durian varieties, making it a bit challenging to open. If you’re not experienced, it’s best to ask the vendor to help you open it.
