ἐκ βενθοῖν ----from two bathoses of mine. I am trying to cure two instances of poetic bathoses that flare up in my past poetized interpretation of Li Bai's poem, which has driven me to produce this newly composed through emmendations and extrapolation:
ἐκ βενθοῖν ----自分の二つのベイソス(ベイソス - Wikipedia)より
私は過去に李白の詩を詩的に解釈或いは通訳した際に生じた2つの詩的ベイソスを治そうとしている、
それが、修正と外挿を通して新たに構成されたこの詩を生み出す原動力となった：

草雲切り囃子 Grasscloud-Slaying Dithyramb
日かぐれに紫色（ゆかり）の叢雲
the settling of Sun brings to gather the foreturning purple-clouds
屍華咲くや昨夜の彼岸荒神の通り雨醒め
corpse-flowers abloom in mighty blessing-shower passby sober,
O Deep, last night was equinox
かの滝の水に打たれ死ハエ、ダニとノミのののかたまり
by profuse water-falling struck dead were
flies, mites and fleas' numinous corp,
唐辛子　胡椒塩　艾草　油溶かし醍醐味 ちりばめ焔*5　 
chili, pepper-and-salt and green hag-grass---unctum-dissolving haoma
scatter-studded gems of flame
黒き虚空の穀雨下ろし北東空の流れ星如く、燃え契れん
the black grain-pregnant empty sky was down pulled; 
Yaksha-Raksha's North-Eastern canopy immolates Snot-Stars*1's shooting ablaze
千億の星屑降れや、夜大空に青雲の銀河
Trimillion star-dusts were shaken; in the vast expanse of benighted heavens was revealed a wild blue yon milky-way.
八雲の上の無常日輪華浄土がししのしの味が知れば
if the impermanently mutable pure-land of flowering Sunwheels above eight-layers of clouds,
is to know the wit-sense of the carcass of lions or boars. 
堕落する九天九地の勾玉黎明曙光が雲切れん
the apostate twilight-glimmer of twentyseventimes-annealed glazen amalgamas*4, in three earth-stages should cleave away the cloud-vapours,
in breaking dawn,
知恵色欲塵の仄灯りを飲み込みもうす
where pray One were to drink empty the dim-flickering light of wisdom-lust(re) and -dust.
緑足の紫微人（しびと）*3bよ東方の境界線より吾に唄えや語れ
from the Orient-bounded demarcations of the east; O green-tined rosy-pointed Ossian*3a,
O to me sing, O to me tell, of that beauteous and
不思議素晴らしい髪切り神知り*2けり
strange rotary of the Lock-cutting, Crown-querning,*2

廻る阿波移し東方浄瑠璃世界
Foam-shifting;
the Eastern-Clean-Ultramarine, -Lapis-Lazuli-Wonder-World.

*1 Snot-Star--- older germanic term for "asteroid, shooting star". (Please refer to Duden for cognates)
「天の泥炭、天の鼻くそ」ゲルマン語系の古い「shooting star」の呼び方流れ星 (姉妹語はDudenに参照してください）

*2 quern - grind, turn.
crown-querning--- kings who fell one by one,
to the turning wheel of the dynastic stage.

quern-挽く、回す。
crown-querning---王朝の舞台で回転する歯車に次々と倒れた王たち。
自分はこれを「神知り」と言う。

*3
a.英語の
"green-tined rosy-pointed Ossian."
as opposed to "rosy-fingered Eos"
Ossian is etymologically related to "deer, fawn".
Ossian - Wiktionary, the free dictionary
It has green horns with rosy points, because the myth-teller Ossian was a gigantic language-stealing deer-horned oni from Japan, the land of Dawn.

『緑色の枝とバラ色の先を持つオシアン』 (Ossian - Wikipedia)。「バラ色の指を持つエオス (ῥοδοδάκτυλος - Wiktionary, the free dictionary、ホメロスの暁への詩的称号」に対して。
オシアンは語源的に「鹿、小鹿」に関連している。Ossian - Wiktionary, the free dictionary

オシアンがバラ色の角を持つのは、神話の語り手オシアンが、暁の国日本からやってきた巨大な言葉を盗む鹿の角を持つ鬼だったからである。

b.日本語の「緑足の紫微人」
紫微は紫微垣を指す。紫の冠になること。「緑足」は"green-tined"「緑色の枝を持つ」の解釈,、地上にいる緑＝greenhorn= green-tined英単語自分の素人解釈。(tineはフォークや角の枝を指す英単語、prongは類語）
紫微人は「rosy-pointed」の解釈、『紫の鹿の冠を被る人』の意味（つまり日本の鬼の事、二つの色を持つ）。

4.
"27 times annealed glazen amalgamas, in three earth-stages"
the eastern ideal 9*9=81, whose sum total is refactorised into western ideal.
where 81=27*3.
then it is broken down to (3*3*3)*3
analysed as: triune annealed 3 times by itself, the sum-total (mercurial) alloy is then annealed by itself again. and it becomes a hypercube.
"27 times annealed glazen amalgamas, in three earth-stages"

東の理想9*9=81、その合計は西の理想の数で因数分解される。

ここで81=27*3。

三位一体はそれ自体で3回焼鈍され、その総和（amalgama水銀合金）は再びそれ自体で焼鈍される。
そしてそれは超立方体になる。

*5
肴に酒
魚とその水如し
feast in aqua mystica
life as fish in water

(see vignaigrette, sauerkraut and wine as accompaniments for greasy food)
科学的根拠 (AIより):
Vinaigrette - Wikipedia
ヴィネグレットソース - Wikipedia

There are a few potential reasons why people may feel the urge to consume vinegar-based, fermented, or alcoholic foods/drinks alongside greasy foods:

• Acidity cuts through fat/grease: Vinegar and fermented foods contain acetic acid which is acidic. Acidity can help cut through and break down fatty, greasy foods in the stomach to aid digestion.

• Protein breakdown: The acids in vinegar/fermented foods helps the body break down and digest protein more efficiently. Many greasy foods are high in protein as well.

• Flavor contrast: The sour/acidic flavors of vinegar/fermented foods provide strong contrast and cut through rich fatty flavors, making both more palatable when eaten together.

• Microbiome balance: Fermented foods contain beneficial probiotics that can help rebalance the gut microbiome disrupted by fatty, heavy meals.

• Appetite suppression: Some research links acidic/vinegar consumption to decreased calorie intake and suppressed subsequent appetite after a meal.

• Thirst quenching: Acidic/alcoholic drinks can induce thirst and quench it, improving the digestive experience of a rich meal.

So in many ways, consuming some acid or bacteria-rich accompaniments alongside greasy fare aids the digestion process and provides flavor/palate relief for the meal. This likely drove the habit historically.

Here are some more details on how acids can help cut through and break down greasy/fatty foods during digestion:

• Fats are not water-soluble, so acidic environments help emulsify and solubilize fats into smaller particles that are more easily handled by digestive enzymes and expelled.

• The stomach normally produces hydrochloric acid (pH 1-2) during digestion to create an acidic environment ideal for breaking down foods. However, very fatty meals can disrupt this.

• Acids from vinegars and ferments supplement the stomach's acid levels, helping maintain an optimal acidic pH for fat emulsification and hydrolysis (breakdown).

• In the acidic stomach environment, fatty acids are protonated (given hydrogen ions) which makes them charged. This charge allows fat particles to interact more with water molecules.

• The interaction with water helps fat particles separate and disperse from large insoluble clumps or globules into smaller water-soluble micelles.

• Lipases, the pancreatic enzymes that break fats down, work best in acidic pH ranges. More acidic conditions optimize their performance on dispersed fat droplets.

• Once fatty acids are emulsified and broken into smaller particles, lipases can more efficiently cleave them into triglycerides and monoglycerides, preparing them for absorption.

So in summary, acids aid fat digestion by optimizing conditions for particle size reduction, emulsification, and optimal lipase enzyme performance on fats. This helps fats clear from the stomach more efficiently.

There are a few potential reasons why people may feel the urge to drink alcohol when consuming greasy or fatty foods:

• Flavor enhancement: Alcohol can enhance the flavors in rich, fatty foods by opening up taste receptors on the tongue. This makes the overall eating experience more enjoyable.

• Cutting through fat: As an acid, alcohol (especially wine or beer which contain acetic acid) can help cut through and digest fat in a similar way that vinegar does. This improves the mouthfeel and digestibility of the meal.

• Social norms: In many cultures and cuisines, pairing certain alcoholic drinks with heavy foods is ingrained. This affects expectations and habits.

• Thirst quenching: Fatty foods induce thirst due to their salting/umami effect. Alcoholic drinks are readily available to quench that thirst sensation.

• Physiological relief: Anecdotally, some report alcohol providing temporary relief from the "full" feeling of a greasy meal by relaxing the stomach.

• Appetite suppression: Moderate alcohol has been shown to suppress appetite signals after a meal, which may be appealing when eating rich fare.

• Flavor blending: Different alcohols have flavor profiles that blend well and bring out new flavors in fatty dishes like red meat or fried foods.

So in many ways, alcoholic drinks pair well gastronomically and physiologically with high-fat meals through their acidity, thirst-quenching, and appetite effects. This likely drove pairing habits.