I walk into Prince's Hot Chicken, and order hot fried chicken legs. "Oh, enjoy it," says the hostess. Her reply is a commonly (hear) Southern expression.
My chicken arrives and is too hot (touch), but I don't care about it. As I take a bite, the taste hits my mouth. It's (horrible) spicy. There's sweetness before the heat hits. The taste is surprisingly amazing, as the spices dance inside my mouth. Although I'm sweating (出汗), I can't stop (eat).
How does a dish so challengingly hot become well-received? Like so many Southern foods, fried chicken has a long history. Hot chicken first appeared in the 1930s, when a man is named James Thornton Prince (begin) serving it at his BBQ Chicken Shack.
After a few years, restaurant moved close to the Ryman Auditorium, where it became popular the city's country music stars. In the following years, Prince relocated his restaurant several times around the city, eventually changing (it) name to Prince's Hot Chicken in 1980, when André Prince Jeffries, his great-niece (侄女), took over.
These days, you'll find hot chicken all over the city. I feel at home with the (taste) food as it is a symbol of the city's culture.
