My Taiwan friend who speaks English quite well tells me there is no translation for this phrase.
We “refreshed” with a little ice cream between courses the other night…
That surprises me. I’ve been served fruit vinegar in Taiwan with basically the same intent. There probably is a phrase for it, but unless one is in the habit of frequenting posh nouveau-riches restaurants one might not be aware of it.
I see on Google the phrase ““清味蕾”” or “cleanse the taste buds” does get some use.
You can also say "“清清味道”.
I’m not sure whether there are any other more formal terms for this, but the concept is well embodied in Chinese cuisine by things like cabbage pickled in vinegar and sichuan peppercorn (ideally without sugar).
In Taiwanese cuisine, there are also many palate refreshers that originally derived from Japanese cuisine, such as pickled ginger, pickled seaweed, and various kinds of fine vinegar (as finley mentioned), which may be be made from all sorts of things, may be aged, and may be sipped straight or as a simple marinade for seaweed, Japanese taro, and so forth. The basic purpose of these is to refresh the palate (as well as being delicious and healthful in their own right).