I currently have 8 species of running bamboo in the ground. These are all good species for poles and shoots. I have Phyllostachys aurea (Golden Bamboo), P. bambusoides (Madake) P. makinoi, P. vivax, P. edulis (Moso), P. nigra henon (Gray Bamboo), P. viridis Robert Young, and P. rubromarginata. Golden bamboo is the most common in the US. In your area, I believe Henon is the most common. You mentioned that the poles are black, which would indicate you have Phyllostachys nigra (Black Bamboo). Black bamboo is a very ornamental bamboo. It produces a hard
wood and is used in making furniture.
Most of my bamboo are small one gallon plants that are about 2 years old. They are putting up new shoots right now, and I may add to them as money permits. The Golden Bamboo I have is an old mature grove. I will be harvesting shoots from it this year.
Of the varieties I have planted all are edible, but some may require boiling first. The Robert Young, rubromarginata, bambusoides, Golden, makinoi, edulis, and henon will all produce good quality poles (in about 10 years). The Golden, Robert Young, and Vivax will produce shoots that are good enough to eat raw. The others will require boiling to remove the bitterness.
I am thinking about putting in P. bambusoides "Slender Crookneck" in addition to my other bamboos. It is more cold hardy, and grows faster than the parent variety, with the same good wood quality.
You may want to look at containment if you are in an urban setting. A bamboo nursery can
sell you a tough plastic barrier material that is placed 20 or 30 inches into the ground around your planting. Otherwise, I would just put an 18 inch trench around the area where you want to keep the bamboo contained. You fill the trench with mulch or sand. You then drag a pick through the trench in March and September and cut off any rhizomes that are trying to escape your containment.