1)  discussion o f poetry from the perspective of "taste"
以“味”论诗
2)  flavor criterion
以味论诗
1.
In modern literature critic word, beyond visual and aural criterion, Chinese traditional flavor criterion is an idea resource which can not neglect.
当代文学批评话语中,在视听准则之外提出“以味论诗”的中国文论传统,无疑是一份不可忽视的思想资源。
3)  Yi
以
1.
Several Usage of "Yi" in Modern Chinese;
现代汉语中“以”的几种用法
2.
The Essence of "N-Yi" Structure in Zuo Zhuan;
《左传》中的“N以”结构的实质
3.
On the Use of "Yi" in Contemporary Chinese;
也谈现代汉语中“以”的用法
4)  "Yi"
“以”
5)  yi(以)
以
1.
Study of the word yi(以) in Ma Jianzhong s Grammar;
论《马氏文通》对“以”字的研究
6)  Yi
"以"
1.
In Analects of Confucius, "Yi" appeared relatively converged and the usage of it was complicated,multiform and quite flexible.
《论语》中"以"字是出现比较集中的词,用法复杂多样,而且相当灵活。
参考词条
补充资料：阿毗昙甘露生味论
【阿毗昙甘露生味论】
　（书名）尊者瞿沙造，失译，二卷。有十六品，论种种之法相。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。