Whether there will be wood chips in the meat depends on what kind of Chinese hamburger it is:

In Shaanxi, there are "Chinese hamburger with gravy" with Baijimo, Chinese steamed buns with minced meat (with vinegar in the minced meat) in Xifu, Baoji, and Tongguan Chinese steamed buns in Tongguan (unlike Baijimo, the steamed buns are brown in appearance, clear in stripes, layered in interior, and swollen in bread body). Chinese hamburger is a famous snack in Shaanxi.

When cooking meat buns, merchants will take out the cooked meat and chop it up, then add a proper amount of coriander, pepper and chopped green onion, stir it evenly, then pour cook the meat sauce on it, and finally add it to the baked buns, thus making a delicious meat bun.

neither the Chinese hamburger with gravy nor the Chinese steamed bun with minced meat will always chop up the pork on the chopping board, so the Chinese steamed bun with sawdust may be Tongguan. When making meat sandwich buns, the reason why the meat is chopped is to make the meat sandwich buns taste more delicious. After all, you can only add sauce and meat juice after chopping the meat. In addition, if you put the whole piece of meat in the meat sandwich, the meat inside will fall out when you eat the meat sandwich. Therefore, the purpose of making Chinese hamburger is to chop the meat, mainly to make the Chinese hamburger more tasty and delicious.

In professional restaurants or restaurants with good sanitary conditions, their chopping boards will be covered with a layer of white cloth to prevent wood chips from being caught in the meat. So don't worry.

then, when you see that the chopping boards are all sunken, you should really worry about the hygiene problem, and there is no guarantee that you will not carry sawdust, so try to buy them in restaurants with high sanitary conditions.