早在先秦时期,“味”这一概念就被引入了人们的正常生活,直到钟嵘的《诗品》出世,“味”开始渐渐作为一种审美标准和鉴赏原则,从而成为诗学的重要范畴之一。作品的品读是作者与读者共同完成的一项美学价值的探寻,因而“滋味说”成为了钟嵘《诗品》中接受诗学的重要部分。滋味赋比兴、直寻、风力与丹彩这三个内容,对后来的文学批评具有重要的基础性和开拓性的意义。 As early as the pre-Qin period, the concept of “taste” was introduced into people’s normal life until Zhong Rong’s “poem” was born, and “taste” began to gradually become an aesthetic standard and appreciation principle, thus becoming One of the important categories of poetics. The reading of works is a search of aesthetics value by the author and the reader. Therefore, “taste and taste” has become an important part of Zhong Rong’s “poetry and prose” which accepts poetics. Fu Xing, taste direct search, wind and Dan Cai of these three content, later literary criticism has an important foundation and pioneering significance.