ABSTRACT This study investigates the special foodscape and hybrid culinary cultures in Macao through the translation of Macanese cuisine. It employs a corpus-assisted multimodal approach, with the concept of intersemiotic translation and multimodal theories as the theoretical basis for analysis and discussion. The data under investigation is a self-built multimodal database of Macanese cuisine translations. The study first examines the ingredients and cooking methods in Macanese cuisine dish names and then delves into the translation strategies and methods used in the translations across Portuguese, English and Chinese. Multimodal analysis is also conducted to explore the intersemiotic translation between the verbal and visual materials of Macanese cuisine. The research results show that hybrid culinary features are represented in the ingredients, cooking methods and translations of Macanese cuisine, constituting an inclusive, integrated and diversified foodscape in Macao. Moreover, the intersemiotic translation between the verbal and the visual could highlight particular ingredients and cooking methods, showcase the enticing appearance of the dishes, and convey the hybrid culinary cultures in Macanese cuisine. This study holds the potential to enrich research on food translation from a multimodal perspective, while also contributing to the translation and cultural transmission of Macanese cuisine and culinary cultures in Macao.