1) port feature
"港"味
2) taste
[英][teɪst] [美][test]
味
1.
An attempt at demonstrating the evolution and causes of "taste" category on chinese classic aesthetics;
试论中国古典美学“味”范畴的嬗变及其成因
2.
Yellow rice wine has characteristics of soft and full-bodied taste and abundant nutrition.
黄酒酒性柔顺 ,酒体丰满 ,酒味醇厚 ,营养丰富 ,黄酒的色、香、味成分来源于 :①带色素因原料、用曲、麦曲中添加的焦糖量、陈化时间不同而异及化学反应而呈色 ;②香来源于原料、麦曲、生产工艺及贮存发生的反应中 ;③味的形成及来源于未完全发酵的残糖和糊精、脂肪水解产生的甘油、蛋白质产生的氨基酸、酸和鲜味物质。
3.
That provides wide space for creating the classical poetry s taste;in the tension system of relation between words and meaning,the classical poetry abstractly shows four taste layers: the uncolored taste,metaphor and symbolize taste,implicit taste and unmixed taste.
言与意具有非一一对应性,它为古典诗词“味”的创造提供了广阔的空间。
3) flavour
[英]['fleɪvə(r)] [美]['flevɚ]
味
1.
On the Cultural Implication of Lao She s Beijing-flavoured Literature;
老舍作品中“京味儿”的文化蕴含
4) Wei
味
1.
The Spirit of Life Aesthetic Embodied in Chinese Poetics Explored from "Xing","Wei",and "Image";
从“兴”“味”“意象”看中国诗学的生命美学精神
5) flavor
[英]['fleivə] [美]['flevɚ]
味
1.
The Flavor of Lin Dai-yu s Poetry and Its Aesthetic Quality;
林黛玉诗之“味”及其审美品格
2.
This paper discusses the differences of the styles between the poems by the two poets in three aspects: realm, flavor and writing technique.
文章拟以孟浩然的《过故人庄》和王维的《过香积寺》为例 ,从境界、味、笔法这三个方面来谈谈二者诗风之
补充资料：上味
【上味】
（术语）味之最佳者也。楞严经曰：酥酷醍醐，名为上味。
（术语）味之最佳者也。楞严经曰：酥酷醍醐，名为上味。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条