Chongqing - In Chongqing, you might catch the smoky aroma of cured meat drifting from hidden workshops into the night air. Here, stranger interactions come with unfiltered warmth, and alleyways hold stories in every curl of smoke. Shotgun, a modest pizzeria tucked behind a row of auto repair shops, speaks directly to that sensibility, not for its décor or price tag, but as a vivid echo of Chongqing’s character.
Chongqing’s dining scene has blossomed with vibrant diversity, as local and international eateries rise alongside street markets and pop-up cultural hubs. The city has established over 600 regulated street market zones with more than 25,000 stalls, shaping a consumer economy defined by grassroots charm and experiential leisure. Younger generations, embracing "Neo-Chinese" trends and micro-vacations, fuel the expansion of 77 new specialty dining and leisure venues across the city. This is Chongqing at its most dynamic—open, curious, and energized.
Within this movement, Shotgun occupies a distinctive niche. Since opening, it doesn’t draw crowds merely by design—it has become a digital-age archetype "hidden gem.” According to Dianping’s 2025 "Must-Eat List," searches related to Chongqing’s featured eateries surged 94% year-on-year, with out-of-town visitors fueling traffic faster than locals.
Rather than relying on queues or walk-ins, Shotgun operates by reservation—a choice borne of practicality, not pretense. Yan Zijian explains: “I didn’t want people traveling a long way only to find no pizza left. With reservations, they’re guaranteed a seat—and that’s respect.” This strategy mirrors broader shifts in the dining industry, where restaurants increasingly leverage reservation systems to safeguard capacity, manage expectations, and optimize operations.
Amid its explosive hospitality growth, Chongqing offers fertile ground for small businesses grounded in authenticity. Its restaurant investment ecosystem has flourished, attracting support from national and local venture backers who seek novel, community-anchored concepts. Meanwhile, the city’s GDP grew 6.0% year-over-year in the first three quarters of 2024, and food and beverage revenue rose 10.4% to 187.98 billion yuan, underscoring a robust recovery and high consumption potential.
Inside this shifting cityscape, Shotgun is a living embodiment of Chongqing’s welcoming, untamed spirit.
When Yan first scouted the location in winter, the air was suffused with smoky cured meat and the rhythm of the workshops. “It just felt alive—so very Chongqing,” he said.
Yan dove into pizza-making after the pandemic without professional culinary training, guided by intuition more than instruction. “I’ve stopped chasing material things,” he reflects. “Life is like a creek; you let it flow where it wants.”
The interior feels intentionally unfinished—some call it “beautifully run-down industrial,” but Yan chose every reclaimed piece, transforming perceived decay into personality. There are no flashy gimmicks, and there is no air conditioning, even in stifling summers. Yet reservation holders keep coming back.
His menu echoes that ethos: just four pizzas, priced affordably at 38 to 68 RMB. Two classics—Margherita and Pepperoni—and two locally infused nods: a spicy Diavola with Spanish alioli, and a Truffle pizza tailored for Chinese fans of mushroom flavors. “Some said I should make hotpot-flavor pizza or one with zhe’ergen,” he laughs. “But as a neighborhood spot, I choose purity.”
Shotgun is not a commentary on disruption—it’s a celebration of integration. It thrives not despite its humble origins but because it echoes them. Through one shop’s modest ambition, we glimpse Chongqing’s heart: unpolished, direct, inventive, and deeply rooted in everyday life. In this city, a back-alley pizzeria becomes a testament to belonging and the joy of finding home in unexpected corners.
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