I don’t think I’ve ever seen a liangpi specialized restaurant. Soup dumplings marginally (DTF and SDK) but you can’t make a meal from xiaolong bao or liangpi (which is typically served in appetizer-sized portion).
I don’t know congee culture, but my wife loves to make pao fan (the Shanghai equivalent to zhou) with her leftover rice (or even cook some rice for that purpose) . However, she bursts out laughing to see something so humble on a restaurant menu.
