Gym Rat: Li Abao, Personal Trainer

In Beijing, amazing food is a given. We eat and we eat some more! Some of us occasionally think about our body image but then we always end up reselling those gym membership cards. We asked Li Abao, a gym membership consultant (and private trainer), to share some of the secrets to his success.

When did you start to focus your life on fitness?
2008. My muscles were well developed back then, but I lost an arm wrestling match that year, which made me realize I wanted more. I wanted to be stronger.

How often do you exercise now?
Six days per week, 1.5 hours a day.

Tell us about your daily diet.
I eat two kilos of vegetables and four kilos of chicken breast a day. One bowl of rice per meal.

Do you dine out often?
I cook for myself. I try not to dine out, so I would say once or twice per month. Carbs make everything difficult so I don’t overindulge in them. I also stay away from greasy dishes.

What are some of the benefits of being so muscular?
Clothing looks really good on you. In the summer, especially.

Are girls fans of the muscles?
Young girls are fine with guys being fit, but not over-the-top. Middleaged women are very fond of guys
in great shape, seriously. Women in general like guys with great abs and great arms.

Have you ever gotten compliments from strangers?
Yes, I’ve had guys come up to me and ask me how I achieved it and what I was like before I started training. With a body like this, you get a lot of attention on the street.

How much can you bench?
I can lift 170kg. The average Chinese guy can bench-press … maybe 60kg-80kg?

What would you bench-press to impress a girl? A car? A panda?
I wouldn’t do that. I’m a private person. I like lifting without being watched, and I always ask anyone who is watching to stop because I don’t like it.

Definitely not a car, though. No one can lift a car – that’s 700kg at least. As for a panda, even if it were a small one, how could you lift it? It’s not a stick …

Click here to see the April issue of the Beijinger in full.

Photo: Max Wu