What Are the Methods for Slimming the Hips?

There are two main methods for hip slimming: exercise and diet. The former includes changing sedentary habits, massaging hip acupoints, and walking on tiptoes, while the latter involves eating certain foods such as black fungus and winter melon, as well as cashew and shrimp dishes.

Firstly, sitting for extended periods in a chair can lead to a flat and bulky hip shape. To slim and tone the hips, it is necessary to change these sedentary habits. Consider getting up and walking around for a bit every hour or so, and press on the hip acupoints to promote blood circulation and give the hips a more shapely appearance.

Secondly, the Chengfu acupoint on the hips is a key point for hip slimming, with one on each side. Regularly massaging this acupoint can not only unblock the meridians in the hips but also stimulate the contraction of the gluteus maximus muscle. Massaging this area for five minutes daily can produce significant hip slimming results. When massaging, it is important to apply pressure in two stages: first, press vertically on the acupoint, and then use your fingertips to gently lift upwards to achieve the desired effect.

Thirdly, walking on tiptoes can stimulate the Yongquan acupoint on the bottom of the feet, which is beneficial for improving blood circulation and meridians in the legs and hips.

Lastly, a simple hip-lifting exercise involves tensing the hip muscles for 10 seconds, relaxing, and repeating this process 15 times. Regular practice can effectively help maintain a shapely hip line.

Firstly, a recipe for black fungus and winter melon soup involves peeling and slicing the winter melon, soaking the black fungus, and washing and pounding the ginger. Boil the winter melon for 3 to 5 minutes, add the black fungus and cook for another 3 minutes, then add the ginger and season with mushroom essence and salt. Finally, pour some sesame oil over the soup before serving.

Secondly, a recipe for cashew and shrimp involves cleaning and peeling the shrimps, removing the intestinal tract, and marinating the shrimps with egg white, flour, salt, and food powder (optional depending on the tenderness of the meat). Fry the marinated shrimps in warm oil. Separately, fry the cashews until they turn a golden brown color. Blanch cucumber and carrot slices and set aside. Heat oil in a pan, add chopped scallions, ginger, and garlic to create a flavorful aroma, then stir-fry the fried shrimps and blanched carrot slices. Add rice wine, salt, MSG, and broth to cook until done. Thicken the sauce with cornstarch slurry, add the fried cashews, and drizzle with pepper oil before serving.