配上列食物，可考虑白酒或淡红酒。这些酒的酸度可以降低菜肴中的咸味或苦味。
Alternative for above: white wines or light red wines with good acidity will lessen the impression of both bitterness and saltiness.
甜味成分一方面掩盖苦味、降低药效，另一方面还与健胃药中的很多成分发生络合反应，降低其有效成分含量。
On the one hand to cover up bitter sweet ingredients, reduce the effect, on the other hand also Jianwei and medicine in many complex elements in response to lower its active ingredient content.
类柠檬苦素和柚皮苷是柑桔类果汁中的主要苦味成分，会明显的降低柑桔类果汁的品质。
Limonin and Naringin are the main bitters in citrus juice, which decreased the quality of citrus juice.
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