1.
On the Development of Theory of Poetic Flavor by Sikong Tu′s "Essence beyond Flavor"
论司空图“味外之旨”对诗味论的发展
2.
From "Poetry Taste" to"Ci Taste"--A Tentative Study on CHEN Ting-zhuo's Ci Theory
从“诗味”到“词味”——陈廷焯的词学理论初探
3.
On the Changes of the Background of Poetry in Song Dynasty;
用诗·品味·赏玩——论宋代诗学背景之转换
4.
Tasting Chan Sect--Talking About the Chan Tasting of Zong Baihua Personality,Aesthetic and Poems;
体味“禅”“宗”——论宗白华的人格、审美、小诗的禅味
5.
The Natural Flavor in the Poetry of the Song Dynasty and the Relative Theories;
宋诗的平淡风格与宋代的诗味理论——中印诗学理论微观比较研究
6.
"Tone" and "Taste"--On the Aesthetic Quality of Poetic Life
“味”与“趣”——试论诗性生命的审美质性
7.
The Hermeneutics Sense of Chinese Traditional Flavor Criterion;
中国传统“以味论诗”的解释学意义
8.
On the Philosophy in Feng Zhi s Poem from Fourteen-row Poetry Collection;
论冯至《十四行集》诗中的哲理意味
9.
Discussing Chinese Classical Poetry from“Significant Form”;
从“有意味的形式”论中国古代诗歌
10.
Qi,Yuan and Ziwei;
气·怨·滋味——略论钟嵘《诗品》“怨”的美学意义
11.
"300 Tang Poems" Edification on Middle School Students Personality and Aesthetic;
论《唐诗三百首》对中学生人格和审美趣味的陶冶
12.
Fragrance of Wine, Taste of Tea and Attraction of Zen--A tentative probe into the "three tastes" of classical Chinese poetry;
酒香·茶韵·禅趣——试论中国古典诗歌的“三味”
13.
By the Songs You can Stir,You can Consider,You Express Fellowship,You can Show Resentment;
“诗可以兴,可以观,可以群,可以怨”——孔子诗论的解释学意味
14.
An Understanding of Theories about Style in SiKong tu s "Siping";
泠泠清音 趣味澄夐——解读司空图《诗品》之“实境”风格论的隐深意义
15.
On Retaining the Original Flavor in Poetry Translation:An Analysis of Two Versions of Daffodils in Terms of Aesthetics;
论诗歌翻译之韵味——从美学角度探讨华滋华斯《水仙》的两种译文
16.
Inseparable Blood Ties--Briefly on folk style and the use of metaphor and inspiration in early verses;
斩不断的“血缘”——略论初期白话诗的民歌风味和“比”、“兴”的运用
17.
Re-study on Zhong Rong’s idea of poetic taste;
钟嵘“诗味”论的再检讨——兼与日本清水凯夫先生商榷
18.
An Unsettled Academic Case --A Conjecture on the Source of "Ziwei"Theory in Zhongrong s Shipin;
一桩未了的学术公案——对钟嵘《诗品》“滋味”说理论来源的一个推测