中文摘要：

以“味”文化为切入点，在“味”的哲学理念下提出“拳之味”的理论命题。研究认为：“拳之味”是拳种风格特征的形象化表达，是“拳之特性”与“我之理解”的文化融合，是“意的注入”到“式的形成”的文化生成；“味之拳”是体悟拳种技法精妙与深邃的通达之道，是理解武术“技击原理”与“文化本真”“技术外展”到“精神超越”文化生产的体认路径，具有形下与形上沟通的桥梁作用；“味道”是拳之“有味之道”的理解与把握，是中国武术演练的理想方式与终极目标。

英文摘要：

Starting with“flavor”culture,the authors put forward the theoretical proposition of“boxing flavor”under the philosophic concept of“flavor”,and the following opinions:“boxing flavor”is the visualized expression of boxing style characteristics,the cultural fusion of“boxing characteristics”and“my understanding”,the cultural generation from“meaning injection”to“style formation”;“boxing flavor”is a way of comprehending boxing technique subtleness and profoundness,a path of understanding the cultural production of Wushu“boxing principle”and“cultural truth”from“technical extension”to“spiritual transcendence”,provided with a bridging function for physical and metaphysical communication;“flavor”is the understanding and grasping of boxing having the taste and texture,the ideal way and ultimate goal of Chinese Wushu practicing.