Go to the market to buy a dish and bring back a plate of stir fried meat directly. Recently, vegetable markets in Shanghai, Guangdong and other places have launched meal preparation services, where consumers can quickly turn their purchased fish, meat, vegetables, etc. into steaming hot dishes at affordable prices. The vegetable market's proxy cooking service provides a convenient and affordable new choice for the daily meals of the people. On the one hand, proxy cooking has achieved the connection between buying and serving dishes, eliminating the need for self cooking. This is time-saving, labor-saving, efficient, and convenient for busy young people, elderly people with physical disabilities, and other groups. On the other hand, the affordable, transparent, fresh and healthy characteristics of pan fried vegetables make them a cost-effective way of consumption. Dai Shao Cai attracts more consumers to enter the market, injecting new vitality and energy into the operation of traditional agricultural markets, and making offline grocery shopping and dining more in line with practical needs. From hot pot restaurants to vegetable market bookstores, from "helping to choose dishes" to cooking on behalf of others, new formats are emerging in traditional vegetable markets. Data shows that the total transaction volume of agricultural markets in China accounts for about 57% of the fresh retail market share. At present, the vegetable market is transforming into a comprehensive service platform that integrates shopping, leisure, and experience. Many vegetable markets have also introduced formats such as direct supply of agricultural products, distribution of clean vegetables, cooking courses, and specialty snacks. The "old established" vegetable market has played a "new card" and added fresh fireworks to life. The new business model attracts consumers and demonstrates the potential for expanding the traditional agricultural product supply chain. The integration of retail processing of fresh agricultural products reduces the link between ingredients from the field to the dining table, reducing inventory time and losses. At the same time, consumers directly participate in ingredient selection, reducing information asymmetry in the supply chain. Through efficient collaboration and information sharing among farmers, suppliers, and processors, the overall operational efficiency of the supply chain is improved, which is conducive to improving the quality and added value of agricultural products, enhancing the transparency and trustworthiness of the supply chain. From the dining tables of ordinary people to the fields and fields, all stakeholders in the agricultural product supply chain, including farmers, suppliers, processors, and consumers, can find ways to achieve win-win situations in the rise of new forms of vegetable market economy. It should also be noted that the new business model urgently needs to establish a more comprehensive regulatory system in terms of standardized operating procedures, food safety control, healthy diet guarantee, and consumer dispute resolution, in order to form a sustainable and promotable model. Merchants also need to comprehensively consider issues such as ingredient procurement, cooking, kitchen cleaning, and customer waiting time to ensure food safety and service quality. No matter how we transform and upgrade, the main line of providing affordable services to consumers in the vegetable market cannot change, and the pursuit of benefiting the people cannot change. With the continuous emergence of more innovative services and the continuous improvement of market mechanisms, the vegetable market and its formats will become more diverse, convenient, and considerate, using a stronger sense of fireworks to warm people who love life. (New Society)