What kind of mushrooms are best for use in Chinese cooking?

I am a Chinese and I know this kind of mushroom. However, I don't know how to translate it into English. This mushroom is called "dong gu" in Chinese. It's black and have a big bulb. Usually it's dry and you need to soak it into water for sometime and then cut off the bulb. I attached a photo here and I hope it'll be helpful for you:)

Maybe it was the Shitaki Mushroom. Otherwise when Im cooking an asian dish, I generally use the general domestic mushroom, well what ever mushroom I can get my hands on really, and add nice asian flavours to my cooking...

I thought all mushrooms are like that, big bulb. I'm not fond of them, but I know there is Chinese mushroom in the grocery store that we never try out yet. I think they all taste the same, so maybe you can use any kind of mushroom for cooking.

I remember my parents always buy dried Chinese mushrooms from the local Chinese provision shop. They are about medium size with a black top. Then they would soak these mushrooms for a while in water before using them for cooking. If we are having fried rice, they would slice the mushrooms and throw them in while frying the rice. Otherwise, these Chinese mushrooms can also be chopped into really tiny pieces and added to meat. Thereafter, the meat could be boiled, steamed or fried. They make meat taste really good.

I call it the chinese mushrooms. They sell it in all chinese supermarkets. Even korean supermarkets have it too. Maybe shitake can also do the job. If you can cook braised pork, add some mushrooms in and voila, you'll just love the taste. It taste really wonderul.