At this time, the thickness of the ice is not enough, and the lower part of the cut ice continues to freeze and thicken.
In a few days, the original cutting cracks will be cut off again, and the ice will float a little and become thicker.
Repeated cutting and thickening in this way has passed the coldest stage.
When the ice is lifted, the last piece of broken ice is pulled to the bank slope with a hook, transported to the freezer and piled up. It's on sale when summer comes.
Most of these igloos are thick straw sheds. Only the Royal Ice House has fixed buildings, and there are place names in Beijing.
This kind of stored ice, because of centralized preservation, has a very low temperature and can last all summer.
In the Qing dynasty, there were arrangements for the use of ice cubes in the palace, and there were quotas for bureaucrats to use ice. Folk ice is a commodity.