Abstract: The freezing point is one of the most fundamental thermophysical parameters for liquid substances, and its accurate measurement holds significant practical value. In this work, a micro-scale liquid freezing point test platform is developed based on the dropwise freezing phenomenon. Experimental observations of the phase transition and heat transfer processes are conducted for water and saltwater during freezing. Key physical parameters of phase transition, including the freezing point of water, recalescence time, freezing time, and the mass fraction of solidified water during realescence, are measured. The results demonstrate that adding a small amount of salt into water can effectively delay the onset of freezing, slow down the liquid solidification speed and reduce the mass fraction of solidified water during the realescence stage. The development of this experimental platform is beneficial for physics and related majors, helping students to deeply understand the liquid-solid phase transition phenomena, the heat adsorption/release processes in thermodynamics, and heat transfer. It also fosters their ability to combine theoretical knowledge with experimental practice during their study, and improves their comprehensive skills.