Zhōngguó Hànbǎo (中国汉堡) is the Chinese hamburger, a general term rather than a single recipe, used as an umbrella for any Chinese split-bread-and-filling form framed as the local answer to a burger. Most often it points at roujiamo, the split baked mó packed with chopped braised meat, but the phrase stretches to cover other regional split breads filled and eaten in the hand. The angle is the burger framing and how loosely it fits: the shared idea is a round of bread split and stuffed with seasoned meat eaten on the move, but the bread is a firm griddled-and-baked or griddled flat round rather than a soft yeasted bun, and the filling is braised, chopped, or layered rather than a seared patty, so the build hinges on components that behave nothing like their burger analogues while filling the same role.
The build, in its most common roujiamo form, is a split-and-pack assembly. A low-leavened wheat dough is cooked on a griddle to color and firm both faces, then finished in a hot oven so it puffs into a crisp shell around a soft layered crumb, with a faint seam ring marking the cut. Meat, usually pork belly and shoulder, is braised long in a spiced master stock until it falls apart, then chopped on a board with some fat and a spoon of the gelatinous braise, often with fresh chili and cilantro worked through. The warm bread is split most of the way and the chopped meat packed in so the sauce soaks the crumb. Done well it shows bread with a shell that cracks under the thumb and a tender interior, meat rich and yielding with a clean spiced depth, just enough braise to moisten without sodden bread, and a bright herb-and-chili edge cutting the fat. Done poorly the failures are clear across whichever form is used: bread under-cooked and gummy that collapses to paste, filling dry or coarse so it falls out, too much sauce so the bread turns to mush, or no fresh lift so it eats heavy and flat.
It shifts by which specific sandwich the umbrella term is being applied to, and then by meat and spicing within that. Pork roujiamo is the default reading; beef and cumin-spiced lamb are common regional builds, each with its own stock, and the chili and herb level ranges from mild to fierce. Used more broadly the phrase can gesture at other split or clamshell breads filled with braise, but each of those, roujiamo itself, the mó bread, the donkey-meat fillings, the regional clamshell forms, is its own preparation with its own structural rules and gets its own treatment rather than being folded in here. What fixes this entry is the framing itself, the burger comparison stretched over China's split-bread-and-filling family under one general name.