菜市场作为城市的基础生活设施具有二元属性，分别是公共性和商业性。在城市发展的初期，菜市场的商业性比较突出而公共性较弱，但是随着城市的发展，在城市发展的中后期，菜市场的公共性逐渐凸显出来，并且以其独特的人气和满满的生活气成为带动区域经济乃至形成旅游效益的场所，菜市场功能发生了改变。中国城市之间发展的差异很大，像北京、上海等等一线城市发展进程很快，这些城市的菜市场显然和其他二三线城市所承载的功能不一样。反观现在在全国盛行的标准化菜市场的建设，这种一刀切的处理方式显然是忽视了城市发展程度以及地域的差异性。所以笔者认为在菜市场的建设过程中，需要引入分级机制，根据地域特点以及主要的消费人群等等条件建设不同级别的菜市场。那么菜市场如何分级？各个级别的标准是什么？什么因素会影响菜市场的分级？这些问题就显得十分重要了。笔者在对国内外十几个菜市场的实地考察之后，选择了其中11个（鹿特丹缤纷市场、布达佩斯中央市场等等6个国外的菜市场以及北京三源里菜市场、武汉唐蔡生鲜市场等等5个国内菜市场）进行定性研究和定量分析。通过对菜市场多个层面的定量分析，推导出菜市场的分级标准。本文是设计学方面的论文，站在空间设计的层面，级别标准限制了各种功能空间的占比以及各种功能空间的组织逻辑，笔者将菜市场基本功能空间统一在一定的空间模数里，按照这些空间的停留性进行一定的组合来调整整个菜市场空间的节奏。不同业态组合带来的停留性也不一样，整个空间的丰富度提升了，这种策略不失为在标准化的体系下找到菜市场多样性的方法。各个级别的标准以及推导过程详见论文第四章。笔者认为对菜市场的研究除了城市规划角度的对菜市场服务范围、密度、以及可达性分析，站在本专业的立场上一方面是地域文化角度，另一方面是这种依据事实所做的量化分析，笔者选择了后者，所以本文以具体的菜市场案例为研究对象，经过详细的定量研究得出菜市场级别的量化标准，并且将这套量化标准结合第五章的设计实践，进行检测和试验，以期在中国菜市场的转型阶段做出有益的尝试。
As the basic living facilities of the city, the food market has dual attributes, which are public and commercial. In the early stage of urban development, the commerciality of food market is more prominent and the publicity is weaker. However, with the development of the city, the publicity of food market gradually emerges in the middle and late stages of urban development. With its unique popularity and enormous vitality, food market has become a place to drive regional economy and even form tourism benefits. The function has changed.The development of Chinese cities varies widely. First-tier cities like Beijing and Shanghai are developing rapidly, and the functions of food market carried in these cities are obviously different from other second and third-tier cities. However the construction of standardized food markets is now prevailing in China. This one-size-fits-all approach apparently ignores the different stage of urban development and regional diversities. Therefore, the author believes that in the process of building the vegetable market, a grading mechanism should be introduced. According to the regional characteristics and the main consumer groups and other conditions to build markets at different levels. So how food markets rated? What are the criteria at each rating? What factors will affect the rating? These questions are seemed very important.After doing the field work of more than ten food markets among domestic and foreign countries, the author selected eleven of them for qualitative research and quantitative analysis. Through the quantitative analysis of various levels of food market, the grading standard was deduced. This paper is about design. So standing at the perspective of space design, the grading standard limits the proportion of various functional spaces and the organization logic of them. The author unified the basic function space of food market in a certain space module, and adjusted the rhythm of the whole market space according to the pausibility of these spaces in a certain combination. The plausibility of different formats is deferent. The richness of the whole space will be enhanced. This strategy is a way to find diversity in food markets under a standardized system. See chapter 4 for standards and derivation at each level.The author believes that in addition to the analysis of the service scope, density and accessibility from the perspective of urban planning, the researches of food market are on the one hand, from the perspective of regional culture, and on the other hand, from the perspective of quantitative analysis based on facts standing at the perspective of space design. The author chose the latter. So this paper takes the specific food markets case as the research objects, and obtained quantitative criteria of vegetable market level through detailed quantitative research. Then combined with the design practice in chapter 5 for testing. Hoping to make a beneficial attempt in the transformation stage of Chinese food markets.
