In response to DMan's request, I am not familiar with Shanghai street food but this glaze is commonly used for squab and pigeon. It can also work with grilled seitan or tofu. All Hail Lord Seitan! Cough. Ahem. Excuse me. As I was saying:

What You Will Need
1/2 cup of honey
1 tablespoon of dark soy sauce
1 tablespoon of mushroom soy sauce
1 teaspoon of salt
1 teaspoon of white pepper

What Now?
Heat the honey gently, add the other ingredients and whisk together. Remove from the heat. Smear the pigeon thoroughly with the glaze. (If you can, peel the skin back slightly and rub a bit underneath.) The squab or pigeon should not take long to grill, perhaps thirty to forty minutes. Baste it with the glaze once or twice.

For seitan or tofu, marinate in the glaze for twenty minutes, grill briefly, serve atop rice or noodles with some stir-fried or steamed watercress, garnish with gomasio.

Note: Dark soy sauce has been aged for several years and is much more potent and saltier than regular shoyu. Mushroom soy sauce is dark soy sauce with mushroom extract.