Listen to this articlezīwèi 滋味
Nuanced Flavor
诗歌中能够使欣赏者反复回味的意蕴，实即诗歌美感。南朝诗论家钟嵘在《诗品》中提出，五言诗歌创作时应重视内容与形式的配合，从而使欣赏者在品读中回味无穷。后来“滋味”也指从事文艺创作时的一种趣味。
This term refers to an effect that allows lasting satisfaction and rewarding in poetry appreciation, which is a particular sense of beauty offered by poetry. In the Southern Dynasties, poetry critic Zhong Rong proposed in “The Critique of Poetry” that in writing five-character-per-line poems, one should pay special attention to the combination of form and content, so that readers could enjoy a poem with inexhaustible delight. Later, nuanced flavor also came to refer to a kind of taste in literary and artistic creation.
引例 Citations：
◎五言居文词之要，是众作之有滋味者也。（钟嵘《诗品序》）
（五言诗在各种诗体中居于首位，是众多作品中最有审美意味的。）
Five-character-per-line poems constitute the most important poetic form and are most richly imbued with nuanced flavors. (Zhong Rong: Preface to “The Critique of Poetry”)
◎至于陶冶性灵，从容讽谏，入其滋味，亦乐事也。（颜之推《颜氏家训·文章》）
（至于文章可以陶冶心灵，委婉地讽谏帝王，使读者感受到一种审美意味。这也是一大快事。）
A literary work cultivates the mind, implicitly satirizes or criticizes a monarch, and enables the reader to obtain a sense of aesthetic appreciation. Reading such works gives one great delight. (Yan Zhitui: Admonitions for the Yan Clan)
